Fragrant carrot soup
A low protein (possibly protein-free depending on your regime) curried carrot soup for chilly days. Makes an easy PKU meal with 10 mins prep and 30 minutes cooking time.
Ingredients
- 150g chopped onion (about 1 large onion)
- 2 cloves of garlic, crushed (or 2tsp from a jar of crushed garlic)
- 500g peeled and chopped carrots (I prefer mine unpeeled, it worked)
- 50g butter (The original recipe called for 150g! I used a third of that and the recipe seemed fine)
- 1tsp cumin seeds
- 1tsp curry powder
- 300ml chicken stock, use a PKU friendly one from the NSPKU booklets
- 500ml water
- 1 bouquet garni (this is not a cupboard staple for me, I used 3 bay leaves).
- Coriander leaves to garnish.
Method
- Melt butter in a saucepan, then add the onions, garlic, and carrots. Cook on a heat low enough that the onions do not colour (e.g., a low-medium heat) for five minutes.
- Meanwhile, add the cumin seeds to a dry pan and toast. Pay attention as this only takes a minute or two on a medium heat.
- Add the cumin seeds and curry powder to the carrots and cook for two minutes. Then add the stock, water, and bouquet garni or bay leaves. Top tip: count in your bay leaves, then you know how many to remove later.
- Bring the soup to the boil, then add a little salt. Reduce the heat and simmer the sou for 30 minutes.
- Remove from the heat and pick out the bouquet garni or bayleaves. Blend carefully, check to see if it needs salt or pepper. Then, reheat if needed, and serve.
Source: Michael Caines via The Guardian. There are a few more PKU friendly soups in this article to try.