Quick and easy recipe for curried carrot Soup. This spiced carrot soup is perfect for the colder winter evenings or as a warming lunch. Ideal for freezing and suitable for vegetarians. If you’re feeling hungry this is best served with a warm, buttered crusty baguette
Heat a tbsp. of olive oil in a large pan, add a peeled and chopped onion and 500g chopped carrots. Cook gently for 10 minutes until the onion has softened then stir in 2tbsp mild or medium curry powder. Pour over 800ml hot vegetable stock, bring to the boil, cover and simmer for 15 minutes until the carrot is tender. Remove from the heat and use a hand blender or food processor to blend until smooth, stir in the milk and warm through. Serve with warm crusty bread.