Tuesday, 8 May 2012

carrot curry chicken soup

I haven't made a carrot soup before as the thought  hasn't really inspired me.
I do like carrots so I thought I would give it ago.  Anything with vegetables and chicken stock has got to be good.

For this recipe I used -   Serves 4 people

  • 6 medium carrots roughly chopped
  • 2 medium onions roughly sliced
  • 4 cloves of garlic roughly chopped
  • 2 chicken thighs and 2 drumsticks
  • 275 mls approx of homemade chicken stock
  • 1 table spoon of homemade curry powder
  • S and P
  • chopped chives

Start off by frying the chicken pieces in a fry pan on medium heat with a small bit of olive oil to render some fat by browning the skin.  You are not cooking the chicken.  Take out the chicken and put aside.
Add the onions and garlic to the pan with the chicken fat and gently cook for a couple of minutes and then add the curry powder and salt and pepper.  Remember fat is flavour.

Next in goes the carrots, give them a stir around and deglaze with stock which will also cook the carrots.  This will only take about 10 - 15 minutes.
Taste for flavour.  It should be pretty good.  Let it cool and whiz in your blender or what ever whizzing device you have.  I used my stick blender.
Meanwhile remove the skin from the chicken add it to the wizzed soup that you have put back in a pot and cook for about 20 minutes until the chicken is cooked through.  Remove, take the chicken off the bones.  You can either add the chicken back to the soup at this stage or just add it to the top of the before serving.

 I added a little bit of water after I whizzed it as it was a little thick.
Add some chopped chives or any other green herb you have if you want too.


  1. Hi Erin, how are you?

    In regard to your query, I wrote that particular post in italy, but if you like good radicchio you have to try Art of Produce in Ponsonby (ask owner Aldo di Cesare when he gets radicchio in!).


  2. Thank you. I will do that.