Inspired by the cooking of southern India. Carrots are gently infused with cardamom and fresh curry leaves. It is a fragrant soup and quite delicate in taste – Enjoy
1 kg carrots diced
1 stick of celery
4 green cardamom pods
4 stalks of curry leaves fresh
2 litres of stock
Melt butter and oil in a pan and add carrots onion and celery, sweat for 15 mins with the lid on until all is soft and fragrant. Heat the cardamom pods in a dry frying pan for two mins. Split the pods open and add the seeds to the carrots with the stock and the curry leaves. Simmer for 30 minutes and blend until smooth. Just prior to serving add a knob of butter and season to taste.
Cardamom is a fantastic ingredient as it helps detoxify the body of all that caffeine you drink to keep you stimulated. It is also a key ingredient in love potions so watch out who you look at whilst eating your soup or you might fall in love with them!
Carrots are incredibly rich in vitamin A which is important in maintaining healthy skin and helps the body to resist infection – no more days off sick
Did You know…
The French court of Louis XI subsisted mainly on soup because they believed that chewing would cause them to develop facial wrinkles