Curried Carrot & Coriander Soup with Crispy Carrots


Serves 4

Prep time: 20 minutes

Cooking time: 35 minutes


For the soup:

  • 1 ½ cups of chopped onions
  • 2 celery stalks chopped
  • 2 tbsp olive oil
  • 5 cups of carrots, grated
  • 1 tsp dried coriander
  • 1 ½  tsp cumin
  • 2 tsp Curry powder
  • 1tsp ground cinnamon
  • 3 cups of Rugani 100% Turmeric infused Carrot Juice
  • ½ cup vegetable stock
  • 2 tbsp chopped fresh coriander
  • salt and pepper to taste

For the seed sprinkle:

  • 1/4 cup sunflower seeds
  • 2 tablespoons sesame seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon honey
  • Kosher salt

For the crispy carrots:

  • 3 medium carrots
  • 1 tsp olive oil
  • Salt and pepper

Method for the sprinkle:

  • Place all the seeds in a pan and toast until they just turn golden brown.
  • Remove from the heat.
  • Add the cinnamon and honey and place it on a baking paper-lined tray until they are dry.
  • Break into pieces.

Method for the crispy carrots:

  • Pre-heat oven to 150 ℃.
  • Using a vegetable peeler, peel all the carrots. Discard skins in your compost heap.
  • Using the same vegetable peeler peel the carrot into strips until completely peeled.
  • Place the carrot strips flat on a baking tray making sure not to overlap.
  • Place in oven and bake for 25 minutes or until they start browning and are crispy.
  • Remove from the oven and cool. It can be stored for a week in an airtight container.

Method for the soup:

  • While the carrots are drying fry the onions in a medium pot until translucent.
  • Add the celery and fry for 3 minutes.
  • Add the spices and fry for another minute.
  • Add the carrots and fry for 2 minutes.
  • Add the Rugani 100% Turmeric infused Carrot Juice and stock.
  • Cook for 25 min. Add the soup to a blender add the fresh coriander and blend until smooth.
  • Serve warm topped with the sprinkle and crispy carrots and optional crispy curry leaves.


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