A few weeks ago I realised we had rather a lot of carrots. I’m not sure how that happened but for two people we had an inordinate quantity of this humble vegetable. So we had them grated and raw, we had them steamed with butter over them and I roasted them with parsnips!
Still we had a mountain of carrots just sitting there and asking to be used…..
My mother brought me up to waste absolutely nothing! If in doubt, suffering a glut or in need of some comfort food then make soup.
As well as carrots there were some rather sad tomatoes and a bowl of chicken stock which I had decanted at the end of a batch of Perpetual Broth. Perfect!
5-10 small tomatoes
2 cloves garlic
Chunk fresh ginger
1tspn ground cumin
Few blades mace
1. Cut tomatoes in half and pop in an ovenproof dish with olive oil, drop of basalmic and Himalayan salt.
2. Roast in the oven for about 20 minutes.
3. Chop the onions up finely and fry gently in mix of olive oil and butter in a large pan for 5-8 minutes until soft and transparent.
4. Scrub/peel the carrots and chop into small pieces. Add to the onions and fry.
5. Pound up the garlic and ginger with a dash of Himalayan Salt and add to the pan.
6. Cook together for 5 minutes.
7. Stir in the spices and stir well and keep stirring over a low heat for a couple of minutes.
8. Now put the chicken stock in and, if a vegetarian option is for you simply add a vegetable stockpot. Add a further litre of water. Pop the lid on and simmer away for as long as it takes to soften the carrots.
Homemade Chicken Stock!
9. Add the roasted tomatoes to the mixture and then whizz up until smooth. Adjust seasoning and serve.
There you have it and I strongly believe there is no right or wrong way to make soup. It’s a chance to be inventive and creative. Take a look around your kitchen and simply see what appeals. Try adding Greek Yoghourt, Kefir or squeeze some lemon/lime juice in to lift the flavour..
Serve with fresh bread and cheese or simply delight in your soup!