Make Your Own Madras

I love when leftovers last for days and days. And in this case, it's a simple soup recipe that can be heated and re-heated again and again. All it involves is a little preparation of your very own curry powder (or curry paste or whatever the recipe calls for) and a huge bag of carrots. I picked up some carrots at my local farmer's market last weekend and knew I wanted to make this spiced carrot soup recipe from easy living magazine (not one of my favorite mags, but it was lying around...) which they recommended as a starter for Christmas Eve dinner.

But I simply couldn't wait that long. So now I have a big container of leftover soup to have for my lunches all week and into the weekend and it's brilliant.

Before we get into the soup recipe, let's talk about the curry powder. You need madras curry powder for the soup, but it's simple to put together on your own and keep in a little tiny tupperware container if you have one to save for future uses.

Madras Curry Powder

The particulars:

  • 1 tbsp coriander
  • 2 tsp garlic powder (or dried garlic)
  • 1 tbsp cumin
  • 2 tsp turmeric
  • 1 tsp ground ginger
  • 1/2 tsp allspice
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1/2 tbsp dry mustard
  • 1/8 tsp saffron (didn't use)
  1. Combine all the ingredients so everything is evenly distributed throughout the powder. Keep in an airtight container.

And now onto the soup...

Spiced Carrot Soup

Adapted from a recipe in easy living magazine. This makes enough for 6 people.

The particulars:

  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, crushed
  • 1 tbsp madras curry powder
  • 10 medium carrots, roughly chopped
  • 2 large sticks of celery, chopped
  • 1.5 L (48 fl oz) vegetable stock
  • optional: snipped chives to serve
  1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and cook for a few minutes, then add the madras curry powder.
  2. Cook for 2 minutes, then add the carrots, celery, and stock. bring to the boil, then reduce the heat and simmer gently for 30 minutes, or until the carrots are tender.
  3. Allow to cool a little, then puree the mixture in batches in a blender or with a handheld immersion blender. Gently reheat.
  4. Season to taste with salt and freshly ground black pepper, and add more curry powder if you like. You may want to serve it with a sprinkling of chives.

Lesson learned: It may also be worth it to strain the soup after liquidising, as this is pretty thick once done. Still an awesome soup that is easy to make and so versatile in flavour.