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  • Writer's pictureJo O'Neill

Fy-Anna's Spiced Carrot Soup

Fy Anna’s Spiced Carrot Soup with Crispy Onions


This is a real winter warmer and very simple to make. Delicious enjoyed hot with the crispy onions on top and some buttered toast.


Ingredients – serves 3-4 people

5 large carrots

2 white onions

Olive or coconut oil for cooking (approximately a tbsp)

1/2 tsp cumin powder

1/2 tsp garlic granules

1/2 tsp coriander powder

Sprinkle of chilli flakes (optional)

Grated zest of 1 orange

2tbsp orange juice squeezed fresh

Salt and pepper

1 pint vegetable stock


Method

Heat half the oil in a large saucepan and add one sliced onion. Cook on medium heat until softened, stirring occasionally, then add the cumin, coriander, garlic granules and chilli flakes, if using the latter. Cook for a couple more minutes then turn to low heat. Peel and roughly slice the carrots then add to the pan with the litre of vegetable stock. Add the orange juice and zest. Bring to the boil then reduce to a strong simmer and put a lid on the pan. Cook until the carrots are softened (about 20-30 minutes), check and stir the pot occasionally during this time. Once the carrots are soft, turn the heat off and blend the soup to your chosen consistency. Add extra water if it’s too thick. Taste and season with salt and pepper if needed.


In a new pan, heat the remaining oil and fry the remaining sliced onion until nice and crispy. Use this to garnish your soup. Make some hot buttered toast and enjoy!

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