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Carrot Soup Shooters

[1]Makes 16-20

Free of: Gluten and all top allergens



  1. In a large pot, heat oil over medium heat. Add curry paste and coriander, stir and cook for 2 minutes.
  2. Add garlic, onion, carrots and zest. Continue to cook for 4-5 minutes, stirring often.
  3. Pour in orange juice, stock and add salt and pepper.
  4. Bring to a boil, reduce to a simmer. Cook for 20 minutes until carrots are tender.
  5. Puree soup in blender until smooth. Stir in more stock if too thick. Allow to cool slightly.
  6. Using a funnel, pour soup into shooter glasses and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here [2].

More Festive Appetizers: 
Cilantro Chicken Satay [3]
Spiced Sweet Potato Soup
Glazed Duck Quesadillas [4]