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Nadiya Hussain’s Carrot Soup

Nadiya Hussain's take on a classic carrot soup boasts a base of aromatic spices gently fried in butter and the addition of orange zest and juice for added zing. As seen on Nadiya's Cook Once Eat Twice on BBC2.

From the book

Nadiya Hussain

Introduction

I love a really hearty carrot soup. It’s such a great way to use up carrots or just a great soup to make if you love carrots.

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Ingredients

200g butter
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp chilli flakes
½ tsp ground turmeric
6 cloves of garlic, minced
1 onion, diced
2 tbsp salt
1kg carrots, peeled and grated
1 medium/large potato, peeled and grated
2 oranges, zest and juice
1 litre water or vegetable stock
To serve:
chilli oil
fresh coriander

Essential kit

You will need: a blender.

Method

Put the butter in a large stockpot or pan, place over a medium heat and, as soon as the butter has melted, add the coriander seeds, cumin seeds, chilli flakes and turmeric and heat through for a few minutes.

Add the garlic, onion and salt and cook through till the onions are soft.

Get all the grated carrot in along with the grated potato and cook over a high heat, mixing to combine everything.

Add the orange juice and zest. Pour in the water or stock and boil rapidly for about 10 minutes, then turn the heat down and leave to simmer with the lid on for 30 minutes. As soon as the carrots are tender, purée with a blender to a smooth, creamy paste.

To serve, drizzle over some chilli oil and sprinkle on the coriander.

This recipe also makes: Carrot and Cod Curry.

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From the book: Cook Once, Eat Twice

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