It’s properly turned Autumn on us… no warming, no fading out slowly… no time to realize that yes, summer is actually DONE…. and it’s hit me particularly because for the last 1 week I’ve been cleaning up Kleenex from every single corner of the house… mine AND theirs… which is why soup was the solution…
I’m not a big soup advocate… I’ve never really enjoed a big bowl of mashed or whipped or beaten up vegetable… sorry…. don’t mean to make it sound like mush… but soup was always just that for me.. mush… until I started cooking with my heart and understanding that flavours can be enhanced in so many beautiful ways, even in a soup full of goodness… i.e. vegetables….
It’s properly turned Autumn on us… no warming, no fading out slowly… no time to realize that yes, summer is actually DONE…. and it’s hit me particularly because for the last 1 week I’ve been cleaning up Kleenex from every single corner of the house… mine AND theirs… which is why soup was the solution…
Forgive the obvious lack of creativity here with the picture-taking… My efforts were stifled by my blocked nose and inability to breathe without constantly sniffing…. sorry!
This soup is dead easy to throw together… and look at it, I mean it screams healthy… the carrots’ natural vibrant colour can help protect us against cardiovascular disease! and it really just makes you want to eat it! I felt a surge of instant happiness when I slurped it up … and the fact that it had tones of deep, natural spices… well, that’s just an extra added bonus! So whizz this up this week, it’ll be one of the best things you do I tell you!:)
- olive oil
- 1 onion, finely chopped
- 1 garlic clove, mashed
- cumin seeds, 1 teaspoon
- coriander powder, 1 teaspoon
- carrots, 3 large or 6 small/medium, peeled and chopped small
- brown sugar, 2 teaspoons
- vegetable or chicken stock- 500 ml
- fresh coriander about 5-6 stalks, chopped finely, stalks included
- Heat a heavy bottom pot and add enough olive oil to cover the base. Add the onions and sautee until they are transluscent. Add the garlic and cook for another 2’3 minutes then add the cumin seeds and coriander powder, cook until the aromas release.
- Add the carrots, brown sugar and stock , bring to the boil, and then lower to a simmer for about 20 minutes.
- Blend with a stick blender and add more stock or water , depending on the thickness you want.
- Pass the soup through a sieve over another pot, stir and heat through again, seasoning with salt and pepper, add the fresh coriander and serve.
- SERVES 4 AS A STARTER OR 2 AS A MAIN COURSE.
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