Curried carrot & Leek soup

Name: Curried carrot & Leek soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Asian, Indian
Ingredients: 4 carrots; 1 leek; 1 potato; 1 stick of celery; 1 white onion; 1 garlic bulb; Knob of ginger; 1 tsp chilli flakes; 1 tbsp curry power; 1 tbsp turmeric; 250ml coconut milk; 500ml veg stock; Small glass white wine; Salt; Sugar; Black pepper; Olive oil; 4 tbsp tahini; Handful fresh parsley; 1/2 loaf stale sourdough bread; 2tbsp dried oregano; 2 tbsp garlic powder

8 steps

Prep:10minCook:1h

Curried carrot & leek soup topped with tahini and garlic herb breadcrumbs.

Updated at: Wed, 01 Nov 2023 07:41:26 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories594.3 kcal (30%)

Total Fat28.1 g (40%)

Carbs67.7 g (26%)

Sugars14.6 g (16%)

Protein13.8 g (28%)

Sodium966.6 mg (48%)

Fiber10.1 g (36%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Place carrots in a baking tray with the roughly chopped onion. Season with salt and pepper, turmeric, curry powder & a splash of olive oil. Mix well.

Step 2

Wrap garlic in foil with some salt & olive oil. Roast with carrots for 40 minutes at 180°c

Step 3

After 20 minutes, grate the ginger. Fry off in a saucepan. Add your diced potatoes, celery and leek with a good tbsp of olive oil

Step 4

After 5-10 mins, add chilli flakes & roasted garlic. Once fragrant, add roasted veggies and deglaze with white wine.

Step 5

Deglaze baking tray with your stock and add with coconut milk. Simmer for 20 minutes.

Step 6

Blend until smooth. Season to taste.

Step 7

Blitz stale bread in food processor until course crumbs. Season well with salt, pepper, oregano & garlic. Fry off in 1 tsp of olive oil until golden-crisp.

Step 8

Plate up soup into bowls. Load of pangrattato. Drizzle of tahini. Fresh parsley, swirl of oil, pinch of Chili flakes