Some time ago the dear husband made a soup. I thought the soup was really good. I dressed it up for pictures, wrote out the recipe and put it on the blog as Mike's Slow Roasted Carrot & Ginger Soup. Well, that soup has been the most viewed recipe on my site to date. Above and beyond everything else, people seem to love Mike's soup! With over 400 recipes (and counting) to chose from, it has to be his recipe. Okay, that sounds bitter. I'm not bitter, honest...ha! It is a great soup.
With all that on my mind, today I set out to create my own "Mike style soup". This was what I came up and is it ever good. Lots of hearty spiced goodness.
I roasted the cauliflower and the carrots for this soup. By roasting vegetables you get a deeper and richer flavour. So, please don't miss out this step. Sometimes it is easy to think that it takes too long or is too fussy, but it really is worth it. Also, I put the cauliflower on one baking tray and the carrots on another tray. This may seem silly. I did is simply because there were too many vegetables to fit on one tray. Had I put them all on one tray, the roasting time would have been longer. So, I do recommend using two baking sheets.
This soup contains quite a lot of spices which I love. I would have used fresh ginger if I had it on hand today, but I was out. If you do have fresh ginger, grate it and use it. I would recommend about one tablespoon of fresh grated ginger if you are using fresh.
Also, I stated using about 4 - 5 cups of stock which may seem confusing. I always start with less stock and add as I go to get the desired consistency. So, start with 4 cups and then if you feel you need more after blending, add it then.
Next time you are looking for a rich soup, give this on a try. Could also make for a great starter to an Indian meal. If you do choose to serve it as a starter, only serve a small amount as it's quite rich.
Overall verdict. It really is a great soup. Will it match up to Mike's? Well I will have to let you decide.
Curried Cauliflower and Carrot Soup
Serves 6 / Prep time: 20 minutes / Cook time: 1 hour 15 minutes
1 Head cauliflower, cut into small florets
2 lb carrots
1 Onion, diced
11/4 litres/5-6 cups vegetable stock (more if needed)
1/2 Cup/60 ml heavy cream
2 Garlic cloves, crushed
1 Tablespoon curry powder
1 Teaspoon ground coriander
1/2 Teaspoon ground ginger
1/2 Teaspoon ground cumin
1/2 Teaspoon turmeric
1 small dried chilli, finely chopped
Fresh coriander (cilantro) to serve
2 Bay leaves
4 Tablespoons olive oil
Preheat oven to 350 degrees F.
Put the cauliflower on a large baking sheet, sprinkle with a little salt and drizzle over 1 tablespoon of olive oil. On another large baking sheet, add the carrots with a little salt and drizzle over 1 tablespoon of olive oil. Roast for 45 minutes, turning once through the roasting process.
In a large stainless steel pot set over medium high heat, add remaining olive oil, garlic and onions, Stir well and leave to cook for about 10 minutes. Add the curry powder, coriander, ginger, cumin, turmeric, chilli and bay leaves. Give a really good stir and leave until fragrant, about 2-3 minutes. Add the vegetables and stir really well. Let flavours enhance for about 2 more minutes. Add stock all at once and bring to a simmer. Reduce heat to low, cover and simmer for about 20 minutes.
Remove from heat, discard the bay leaves, and blend in batches. Return to the reserved pot over low heat and add the cream, salt and pepper. Stir well and leave to simmer for a further 5 minutes. Remove from heat, serve in bowls topped with fresh coriander.
Click the downloadable link below to print recipe!
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