Soup's on! As we move into the month of October, soups seem to automatically jump onto the menu.
With a bounty of fall harvest root vegetables available, try using Arvinda's Curry Masala in a pureed vegetable soup - one spice blend is all you need to make your fall soup stand out.
Carrot & Garlic Curried Soup
4-5 large carrots, peeled, washed and cut into small pieces
4 cups water
1/2 tsp. salt
3 garlic cloves, peeled and coarsely chopped
1 tbsp. olive oil
1 tbsp. Arvinda's Curry Masala (use less for milder flavour)
salt to taste
1/8 cup coriander leaves, chopped (or 1 tbsp. parsley flakes), to garnish
Method: Boil carrots with water and 1/2 tsp. salt. Cook until carrots are tender. Using a hand blender, blend until smooth.
In a medium pot, gently heat olive oil and fry garlic until fragrant. Add Arvinda's Curry Masala and stir for a minute. Mix in carrots. Add salt to taste. Simmer for 10-15 minutes. Garnish with cilantro (or parsley flakes). Serve in soup bowls.