Vadouvan spiced carrot soup

Originating from the vibrant city of Puducherry in Southeast India, the vadouvan spice blend pays homage to the rich culinary heritage of the region. Created during the colonial period in the 17th century, this spice blend reflects the cultural exchange that occurred when French settlers took inspiration from the local cuisine to craft a milder curry blend that remains popular to this day.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

Stream free On Demand

The Soup Party

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 2 tbsp butter, divided
• 1 onion, thinly sliced
• ½ large fennel bulb, finely chopped
• 2 tsp finely grated ginger
• 4 carrots, thinly sliced
• 1 tbsp vadouvan, plus extra to serve (see Note)
• 1 cup (250 ml) fresh carrot juice
• 1.25 litres vegetable stock
• 2 tbsp thickened cream
• Salt and black pepper

Instructions

1. Melt half the butter in a large saucepan over medium-low heat. Add the onion, fennel and ginger to the pan and cook, stirring occasionally, for 8-10 minutes, or until the vegetables are tender. Add the carrots to the pan and cook for a further 15 minutes, or until softened (not browned).
   
2. Stir through the vadouvan spice and remaining butter. Cook for 2-3 minutes, or until fragrant.
   
3. Deglaze the pan with the carrot juice and bring to the boil. Cook for 5 minutes, or until the liquid has reduced by half. Add the vegetable stock and bring to the boil again, then reduce the heat to low and simmer for 40 minutes, or until the vegetables are cooked and very soft.
   
4. Use a stick mixer or high-speed blender to blitz the soup to a very smooth texture. Stir through the cream and season to taste with salt and pepper. Divide the vadouvan spiced carrot soup between bowls and serve.

Note 

• Vadouvan ingredients typically include the following spices: fenugreek, cumin, cardamon, fennel, nutmeg, cayenne pepper, cloves, black pepper, thyme, rosemary, onion powder, garlic powder, turmeric, ground mustard seed and can be found at Essential Ingredient.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Soup Party

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G