I appreciate it’s a verbose title, but “Curried Soup” didn’t do it justice. I can’t even begin to tell you how good this smells, let alone tastes. Each stage of the process creates a new fragrant layer and the end bowl smells truly sensational. It is a gloriously golden and extremely inviting bowl of soup.
For the soup I used:
- 1 x white onion
- 3 x garlic cloves
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon ground coriander
- 1 – 2 teaspoons curry powder (mine was a hot powder and I used a generous teaspoon, for medium powder use 2)
- 250g carrot
- 700g butternut squash
- 700 – 800 ml vegetable stock
- 3 teaspoons oil
For the chickpeas I used:
- 250g chickpeas
- 4 – 5 teaspoons cumin
- 3 teaspoons oil
The process is simple:
- Chop the vegetables and fry the onion and garlic for 2 minutes till covered in the oil.
- Add the spices and dry fry them for 3 minutes before adding the vegetables and stock (just enough stock to cover – no more or it will be too thin).
- Cover and simmer for around 20 – 25 minutes till the vegetables are soft enough to blitz.
- Whilst cooking, pop the chickpeas, cumin and oil into a pre-heated oven for 20 minutes until they brown slightly (I had the fan oven on 150 degrees Celsius).
- Blitz the soup and top your bowl with the crispy cumin and chickpea mix.
This makes around 1500 ml, giving 5 servings each with approximately 175 calories per serving.
The chickpeas pre and post cooking (yes minus a few I tasted along the way):
Check your spices
Have a quick check on your spice dates and/or how long they’ve roughly been open. Just because they have long dates, spices still fade and deteriorate once opened. There are also differing intensities to spices depending on where sourced. I have a spice tray that we bought from a lady called Prett Tejura. I sent Alex on an indian cookery course last year as a Christmas present. He came back armed with a tummy filled with curry, loads of new tips and techniques, a cookery book and an amazing spice pot. They are the best spices we’ve ever had.
Choosing an oil
One tip when cooking Indian food is be careful on the oil you pick. Don’t automatically pick up the olive oil. Olive oil is derived from olives – not at all relevant to Indian cuisine. Try safflower oil, sunflower oil or failing that vegetable oil.
Final word on the squash that keeps on giving
I used up the last of the giant butternut squash from the weekend for this soup. Further to the original salad, it made an appearance in a sticky salmon bake, some chicken stock and today’s fragrant soup.
This soup is such a must to try, it is simply divine.