When you look in the fridge and realise you only have a bag of carrots and a stumpy bunch of coriander to work with for dinner. You thank your lucky Melbourne stars that it's soup weather.....in the middle of Spring? I did one of those unco shops this week. I bought a whole lot of fruit, a bag of carrots and a bunch of kale, if I was running a juice bar I'd be sorted! But I'm not. So lets make soup shall we?
*kitchen notes: I went a bit sick on the ginger and added about 2 teaspoons once the water was added to the soup which gave us all a good ginger kick in the pants! In the recipe below I suggest half this amount AND adding it along with the spices at the beginning of the cook. It all depends on taste and preferance. If you would like a ginger kick then perhaps add a teaspoon of it with the water. I found once I started dunking my bread in the soup the heat subsided which got me thinking about adding coconut cream next time or even bread? who knows? We'll just have to wait for the next unco shop!
SPICED CARROT AND GINGER SOUP
extra virgin olive oil
1 medium sized onion, chopped
6-8 medium sized carrots sliced
1/2 teaspoon dried chili flakes
1 teaspoon cumin powder
1/2 teaspoon coriander seeds
1 teaspoon freshly grated ginger *see notes above
boiling water (fill the kettle and boil it)
half a bunch of fresh coriander leaves chopped.
salt
pepper
Pour a few glugs of olive oil in a heavy based pot on medium heat.
Add chopped onion and carrots and put lid on and sweat for approx. 10 minutes stirring occasionally.
Add dried spices and heat thru for 2-3 mins then add ginger stirring for 1 minute.
Pour enough boiling water till the vegeatbles are covered 1-2inches above.
Bring to a gentle boil and cook till carrots are tender, 15-20 minutes.
Add half f the coriander and shjooz with a stick blender or other liquidiser till smooth.
Season to taste and drizzle with yogurt or coconut cream and remaining coriander.
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