Carrot soup is a delicious first course and one of the healthiest suggestions for a light and filling meal. It is flavoured with curry and served with fried leeks, which give it a different dimension.
Materials:
600g carrots
Two small potatoes
1 tsp. cumin
1 tsp. curry powder
One coffee cup of extra virgin olive oil
salt, white pepper
For the fried leeks
One leek, cleaned well
One coffee cup of extra virgin olive oil
Procedure
Step 1
Peel and cut the carrots and potatoes into small pieces. Heat the olive oil in a large pot, add the carrots, potatoes, cumin, and curry, and season with salt and pepper.
Step 2
Sauté the ingredients for a few minutes and add about 1½ litres of water. Boil the vegetables until they are tender. Let them become lukewarm and blend them until the soup becomes velvety. Pour it back into the pot and continue boiling until the soup thickens slightly.
Step 3
While the soup is boiling, prepare the leek: Keep only the white part, cut it lengthwise in half, and then cut it into long, thin sticks. Heat the olive oil in a small frying pan. Add the leek little by little and sauté until they turn golden. Take them out and place them on absorbent paper.
Step 4
Serve the soup on plates, garnishing the centre with the sauteed pieces of leek.
Recipe by Ilias Mamalakis. Translated by Paul Antonopoulos.
READ MORE: Penne with cherry tomatoes and fried eggplant.