insideKENT Magazine Issue 27 - June 2014 | Page 58

RECIPE

CURRIED CARROT SOUP

© David Griffen

Serves4
• 150g onions, chopped
• 2 cloves of garlic, peeled and lightly crushed
• 500g carrots, peeled and chopped small
• 150g unsalted butter
• 1/2 tsp cumin seeds
• 1 tsp Madras curry powder
• 300ml chicken stock
• 500ml water
• 1 bouquet garni
• deep-fried carrot
• salt and freshly ground black pepper
• chopped fresh coriander leaves
Cook the onions, garlic and carrots gently in a
saucepan in the melted butter with a pinch of
salt, without colouring, for 5 minutes. Meanwhile,
toast the cumin seeds in a dry pan. Add the
toasted cumin and Madras curry powder to the
vegetables and cook for a further 2 minutes, then
add the chicken stock, water and bouquet garni.

Bring to the boil and add a little salt, then reduce
to a simmer and leave to cook slowly for 30
minutes.

Deep-fried Carrot
• 1 large carrot
• vegetable oil, for deep-frying

Remove the bouquet garni and transfer the soup
to a blender and blend to a fine purée, then pass
the purée through a sieve and return it to a clean
pan. Check the seasoning and serve sprinkled
with chopped fresh coriander leaves and a deepfried carrot slice.

Wash the carrot well and slice thinly on a
mandolin. Heat oil to 140°C in a deep-fat fryer,
then place the carrots carefully in the oil, leaving
enough space for them to lie flat. Fry until they
stop bubbling with moisture, then remove to a
tray and leave to cool. Season lightly with salt.

Bouquet Garni
• 2 bay leaves
• 3 stalks of fresh parsley
• 2 sprigs of fresh thyme
• 1 piece of celery stalk
• 1 leek leaf
Make the herbs and celery into a bundle and
enclose them in the leek leaf. Wrap a piece of
string around the bouquet, and tie it firmly.

MICHAEL CAINES, MBE, is a truly original British chef, who has created innovative and original dishes
which have earned him two Michelin stars and numerous awards and accolades, including ‘the UK’s best
all round restaurant’ (Hardens) and ‘perfect in every way’ (Sunday Times). Michael Caines At Home is his first
book which contains nearly 100 exciting, delicious recipes suitable for cooking in domestic kitchens, distilled
from a lifetime of passionate cooking.

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