Curried Carrot Soup


1 oz (25g) margarine
1 small onion, finely chopped
1 lb (450g) carrots, roughly chopped
2 tsp mild curry powder
1 pt (600ml) vegetable stock
1 tsp sugar
juice 1/2 lemon
salt, freshly ground black pepper
1/2 pt single cream
1 tblsp finely chopped parsley


1. Melt margarine, add carrots and onion.
2. Cover and cook over gentle heat for 5 minutes.
3. Stir in curry powder then pour in stock.
4. Add sugar, lemon juice and season to taste.
5. Cover and simmer over low heat for about 10 minutes until carrots are soft.
6. Leave to cool then purée in blender.
7. Return to pan and heat thoroughly.
8. Swirl cream into each portion and sprinkle with parsley.

Note: Turnip, pumpkin or parsnip may be used as variations.

Mairi MacDonald, Cumbernauld