Carrot & Coriander Soup With Chutney Twists
Cosy up to a comforting classic: our smooth, aromatic carrot and coriander soup, complete with a swirl of cultured coconut. To serve, take it to the next level with chutney-stuffed puff pastry twists.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil, Flour, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9 and boil a kettle
Peel and roughly chop your brown onion[s]
Top, tail and roughly dice your carrots (no need to peel!)
Chop your potato[es] (skin on) into small, bite-sized pieces
Add a drizzle of vegetable oil to a large pot with a lid over a medium-high heat
Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften
Once the onion has softened, add your ground cumin and ground coriander and cook for 1 min or until fragrant
Once fragrant, add the diced carrot and chopped potato to the pot
Dissolve your vegetable stock mix in 600ml [780ml] [1L] boiled water
Add the vegetable stock, bring to the boil over a high heat, then reduce the heat to medium-low and cook, covered, for 15-18 min or until the carrot is fork-tender
While the soup is cooking, dust your work surface with a generous sprinkling of flour
Unwrap your puff pastry and roll it out to 0.5cm thickness with a rolling pin, then cut into 2 strips per person
Add the pastry strips to a baking paper-lined baking tray (or two!)
Spread your mango chutney over one side of each strip and sprinkle your black sesame seeds on top
Twist each pastry strip from the ends in opposite directions until they look like a spiral
Put the tray[s] in the oven and cook the pastry twists for 6-8 min or until puffed up and golden – these are your chutney twists
Meanwhile, heat a small dry pan over a medium-high heat
Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden
Tip: Watch them like a hawk to make sure they don't burn!
Chop your coriander finely, including the stalks
Roughly chop the toasted almonds
Once the vegetables have softened, remove the pot from the heat and blitz until smooth with a (stick) blender
Stir in your cultured coconut and most of the chopped coriander (save some for garnish!)
Season to taste with a generous grind of black pepper and salt – this is your carrot & coriander soup
Serve the carrot & coriander soup with the chutney twists to the side
Garnish the soup with the chopped toasted almonds and the remaining chopped coriander
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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