Carrot soup

I’m not going to give this the hard sell. Frankly, the only reason I eat cooked carrots at all is so that I can tick the ‘adult’ box on the internet. Don’t try that at home, children under the age of fifty.

But let’s say you are trying for a more orange coloured skin and you’re sick of all the ways you’ve been eating too much carrot. You could try this.

Ingredients for 4 serves or so as a meal

  • 6 carrots peeled and diced
  • 1 potato peeled and diced
  • 1 large onion peeled and chopped
  • one inch cube fresh ginger peeled and finely chopped
  • one clove garlic peeled and finely chopped
  • butter or, even better ghee if you have it to hand
  • 1 tblesp cumin seeds
  • 2 teasp ground dhanna jeera mix* coriander-cumin mix, 60% coriander 40% cumin
  • salt and pepper
  • tabasco
  • water

plain yoghurt for serving
toast for serving and table butter

*theoretically, mixing these and leaving to sit changes the taste compared with simply grinding and mixing on the day. I have some sitting in the cupboard, so in it went.

Method

  • In a pot fry the onions in the butter, gently, until softened somewhat.
  • Add the ginger and garlic and keep stirring for a minute or so. DON’T burn!
  • Add dry spices and be on high alert for signs of burning activity.
  • Add the diced vegetables, mix, add perhaps a litre of water. Bring to boil and simmer until vegetables are soft.
  • Take off the heat and puree.
  • Back on the heat season with the salt and pepper and tabasco.
  • Add water to make it the preferred thickness. I like these soups to be thinner than most people. I don’t want them to be sludge.

Needless to say, you could change this many ways. For a start, if you love carrot more than I do you might leave out the potato. Fresh chili instead of tabasco, though I thought that the tabasco added a little depth. I was wondering about adding a dash of soy or worcestershire, but didn’t. Maybe with the leftovers. A lot of Indian spices would have done. Mustard seeds at the end? Perhaps with fried onions? Fresh coriander and lemon. Coconut milk?

Having tried it with and without yoghurt, we voted for the latter. Expectation: that the leftovers are bound to be better when they are wheeled out for lunch tomorrow.

Verdict? Definitely worth a guernsey in the ‘how are we going to cook the damn things today?’ list.

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chickpea and vegetable soup

Nothing special here, just what was in the cupboard.

  • onion, peeled and chopped
  • carrot, peeled and chopped
  • potato, peeled and chopped
  • garlic, peeled and chopped
  • ghee or oil for cooking (I used grapeseed oil this time)
  • tin of chickpeas, hulled
  • ground cumin, coriander and chilli
  • water or stock
  • plain yoghurt, lemon and freshly ground pepper at the table

Obviously you can vary this at will or convenience. I used two medium carrots, maybe half a kg of potatoes, one onion. The key question may be how sweet you want it – and what colour.

On medium heat sauté the onion until it is softening, add the other vegetables and fry stirring for maybe 5 minutes. Turn heat down and add the garlic – no burning the garlic – and the ground spices. When the spices are thoroughly mixed in, add the water or stock along with the chickpeas. It doesn’t take long to take the skins off, you can do it while the vegetables are frying. It makes a big difference to digestibility, which is a literal pain for some people.

Bring to the boil and then simmer for 20 minutes covered. After the mixture has cooled a little you can puree it. It won’t be best on day one.

Serve alone, with toast or maybe a Middle East bread and with the accompaniments listed in the ingredients.

Roden’s spinach and chickpea soup revisited

When I went to make this much loved recipe, I discovered that I had a couple of issues. Firstly, the only vinegar I had was so woosy that one could scarcely tell it was vinegar at all. It was a Coriole sweet aged red wine vinegar, to be precise. Secondly, I had no stock, either chicken or vegetable, so water had to do.

I thought I had free rein at this point to vary it as I pleased, and instead of cumin and paprika, I added ras el hahout.

Worked a treat!