Publication-approved historical recipe

Spicy carrot soup recipe

Name: Spicy carrot soup recipe
Ingredients: 50 g butter; 1 onion, chopped; 800 g carrots, finely diced; 1/2 tsp ground coriander; 2 cm piece root ginger, finely chopped; 1/4 tsp cayenne pepper; 1 litre vegetable stock; 250 ml double cream; 2 tsp caster sugar; 10 g fast action yeast; 400 ml warm water; 750 g strong white flour; 2 tsp salt; 4 tsp oil

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

50 g butter
1 onion, chopped
800 g carrots, finely diced
1/2 tsp ground coriander
2 cm piece root ginger, finely chopped
1/4 tsp cayenne pepper
1 litre vegetable stock
250 ml double cream
2 tsp caster sugar
10 g fast action yeast
400 ml warm water
750 g strong white flour
2 tsp salt
4 tsp oil

Method

Melt the butter in a large saucepan and cook the onion gently until softened.
Add the carrots, ground coriander, ginger and cayenne and cook briefly until aromatic.
Pour in the vegetable stock, season, and simmer for about 40 minutes, until the carrots are tender.
Blend the soup carefully until smooth. Stir in the cream and use only as much water as needed to adjust the consistency, then warm through before serving.