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Curried Carrot and Leek Soup with Herb Sour Cream

Serves 4

Ingredients

  • 25g Australian butter
  • 1/2 tablespoon curry powder
  • 1 leek or 2 onions, sliced
  • 750g carrots, peeled and sliced
  • 750ml chicken stock
  • 1/4 teaspoon ground cumin
  • salt and ground black pepper, to taste
  • 2 tablespoons Australian skim milk powder
  • 1 cup Australian milk
  • 150ml Australian light sour cream
  • 1 tablespoon chopped parsley, chives or coriander
  • extra herbs, for garnish
Download Recipe (PDF)

Method

  1. Melt the butter in a large saucepan and saute the curry, leeks and carrots for 5 minutes.
  2. Add the stock and simmer covered for 25-30 minutes until the carrots are tender.
  3. Stir through cumin and salt and pepper to taste.
  4. Puree and return to a clean saucepan.
  5. Mix the milk powder into the milk, add to the soup and reheat without boiling.
  6. Combine the sour cream and herbs until smooth.
  7. FOR EACH SERVING
  8. Ladle approximately 1 1/2 cups of soup into serving bowl. Garnish with a swirl of herb sour cream. Serve immediately garnished with fresh herbs.
  9. HINT: For a smoother result, puree the vegetables and liquid separately in a food processor or blender.
  10. For cleaning leeks, slice first, place in a colander and rinse under cold water.

Nutritional Information

Nutrients per serve:
Energy (kj) 814
Protein (g) 6
Fat, Total (g) 13
Carbohydrates (g) 14
Sodium (mg) 0
Calcium (mg) 205
Iron (mg) 0

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