Curried Carrot Soup Recipe (2024)

FAQs

How does Gordon Ramsay make carrot soup? ›

Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4 mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1 min. Add the stock and bring to the boil, cover and simmer for 20 mins or until the carrots are really tender.

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

Why is my carrot soup bland? You may need to add more salt and pepper. I like to taste the soup along the way, and if it needs some salt or pepper, I'll add it. Don't be shy!

Carrots are great sources of beta-carotene, which is a precursor to vitamin A and gives the vegetable its characteristic orange color. Thanks to the contributions of both the cilantro and carrots, this soup provides a wonderful variety of vitamins, minerals, and antioxidants.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

i used about 5 carrots, a tiny bit of celery (about a finger's length?), about a thumbnail sized bit of ginger and some home made stock (the stock tastes fine) pinch of sugar, a teaspoon of cumin and some salt and pepper. I was able to save it by putting some chilli in it which covered the bitterness.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Cook 1 pound carrots, covered, in a small amount of boiling salted water until crisp-tender. Here's how long to cook carrots on the stove top depending on how they're cut: 7 to 9 minutes for ¼-inch slices. 4 to 6 minutes for strips.

Whole carrots stay nice and crunchy in their cold water bath, and this is also a great way to store packaged baby carrots. If the water starts to look cloudy, just swap it out with fresh water as needed. Stored this way, carrots have lasted weeks in my refrigerator with no ill effects, so give it a try!

How to add depth of flavor to soup? ›

Got a soup that tastes a little bland and unexciting? Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt.

To make a good soup, you have to build flavours as you go. Vegetables like onion, garlic, celery and carrots — referred to as "aromatics" — are part of most soup recipes for this very reason, sautéed in oil or butter as a first step of flavour-making.

Risks of Carrots

In extreme cases, overeating beta carotene from carrots can keep vitamin A from doing its job and affect your vision, bones, skin, metabolism, or immune system. Too much beta carotene also may cause problems for people who can't change it to vitamin A, such as people who have hypothyroidism.

Although carrots carry a range of nutrients, including B vitamins, vitamin K and potassium, much of her carrot enthusiasm comes from her work in vitamin A, which supports the immune system, heart, lungs and perhaps most famously, eye health.

Carrot Soup Recipe Ingredients

The creamy base of the soup comes purely from the pureed carrots. Here's what else makes it so darn good: Ginger adds a lovely freshness and plays well with the carrots' sweetness. Onion and garlic give it depth of flavor.

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Gordon Ramsay's best recipes include Beef Wellington, Coq au Vin, Beef Stroganoff, Chicken Piccata, Rack of Lamb, Baked Salmon with Lemon and Dill, Shrimp Scampi, Beef and Guinness Stew, Spaghetti Carbonara, and Beef Burgundy.

To achieve a silky-smooth texture, keep the blender running for at least 1 to 2 minutes in order to fully break down the solids. A common mistake is to not run the blender long enough. This results in a grainy-textured soup. The soup should be blended long enough to create a silky-smooth texture.