This delicious and warming spicy carrot soup contains seven different store-cupboard spices, as well as fresh ginger and garlic. It freezes and reheats well too, so you can batch cook it if you’ve got a glut of carrots.
Place 2 tbsp olive oil, 2 tsp black mustard seeds and 1 tbsp whole curry leaves in a soup pot and heat over medium-high heat until the seeds begin to pop.
Add 450 grams carrots, peeled and roughly chopped, 1 brown onion, 2 garlic cloves, 0.5 inch fresh ginger root, 1 tbsp mild curry powder, 1 small dried red chillies, 1/2 tsp whole cumin seeds, the seeds from 10 green cardamom pods and 1 handful fresh coriander leaves. Stir to coat well.
Pop the lid on the soup pot, reduce the heat to low and leave for 15 minutes for the vegetables to soften.
Add 1 litre chicken stock and 1/8 tsp ground turmeric and bring the soup to a boil. Reduce heat and cook for 20 minutes.
Allow the soup to cool slightly and puree with a hand blender.
Stir in 100 ml plain natural yoghurt and season to taste with Shetland sea salt and freshly ground black pepper.