National Vegetarian Week at The Lowry: Lightly Spiced Carrot Soup

Carrot Soup

Serves 4-6

This soup is perfect for summertime with a light spice and served with pinenuts and crème fraiche

  • 1 large onion, sliced
  • 350g carrots, finely sliced
  • 2 cloves garlic
  • 650ml vegetable stock
  • Dash orange juice
  • 1 tbsp ground caraway seeds
  • 1 tbsp ground cumin
  • 1 heaped tbsp ground coriander
  • 1 bay leaf
  • ½ star anise
  1. Cook the onions, garlic, bay leaf and star anise in a little oil ensuring they don’t colour too much, but soften nicely.
  2. Add the remaining spices and cook over a medium heat for a further two minutes
  3. Throw in the carrots and the liquids and gently simmer until they are cooked
  4. Blend the soup until the desired consistency is achieved. You could pass this through a sieve to create a really smooth texture, or leave it chunky.