Soup is generally enjoyed by most people. But there are a few funny folk out there, and I can say this, as the ones I’m going to talk about I love dearly. I have one friend who will only eat blended soup. She says if it’s chunky she doesn’t know whether to eat it or drink it. Big Man, on the other hand, will tolerate blended soup, but prefers chunks in a hearty soup. Maybe it’s a Boy Thing. I, being contrary to everyone, love soup in all forms and think it should be served for breakfast along with all things savoury. Am still working on curry flavoured yogurt (seriously!) but in the meantime, let’s get back to soup.
Big Man had to head back to Spain for a few days, so in addition to catching up on a pile of paperwork, I indulged in curries (not the curry flavoured yogurt though) and blended soups. A favourite of many people, with everyone giving it their own little twist, here’s my carrot soup recipe.
To serve 2 as a main course
- 1 litre of water or vegetable stock
- 8-10 medium carrots, peeled and finely diced
- 1 teaspoon of cumin seeds
- 1 teaspoon of ground coriander
- A bunch of fresh coriander, finely chopped (including the stalks)
- ½ teaspoon of chili powder
- 3 cloves of crushed garlic
- 1 chopped onion
Fry the cumin seeds and coriander powder for a minute in a little olive oil. Now put all the ingredients including the spices and their scented oil (reserving some of the fresh coriander for serving) into a large saucepan, bring to the boil then cover and reduce to a simmer for about 30 minutes until the carrots are cooked. Check and season to taste if necessary then purée with an immersion stick blender or in your regular blender. Also good with a dollop of creamy natural yogurt. Serve piping hot, wearing comfy slippers with two pups at your feet (optional).
And do check out another version of this soup I make with split peas. Yum!
And now for some gratuitous house renovation shots (House No 2)
After (Luna thinks the carpet was put there expressly for her as a back scratcher)