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Posts Tagged ‘Carrots’

Carrot & cumin soup

It seems to be getting more and more difficult to buy a carrot, with supermarkets in particular insisting that you buy a huge bag. Why can’t we be like France and just have troughs of veg for us to pick what we need from? This is a suitable end for almost a whole bag of carrots.

Carrot & Cumin Soup – serves 6

  • 35g butter
  • 600g carrots, chopped
  • 110g onion, chopped
  • 150g potatoes, peeled and cut into 1cm cubes
  • 2 tsp freshly roasted and crushed cumin seeds
  • pinch of sugar
  • 1.2 litres light chicken or vegetable stock
  • a little creamy milk (optional)
  • crème fraîche or yoghurt (to garnish)
  • coriander leaves, chopped

Melt the butter until foaming, then add the chopped vegetables. Season with salt, pepper and sugar and add the crushed cumin. Cover with a butter paper and a tight fitting lid. Leave to sweat over a low heat for about 10 minutes.

Remove the lid, add the stock and boil until the vegetables or soft – about 5 to 8 minutes, then purée the soup until smooth. Taste and adjust the seasoning.

Serve in warm bowls with a swirl of crème fraîche or yoghurt if you like and some freshly chopped coriander.

(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Ltd., 2001.)

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Turkish carrots with lentils & herbs

We seem to permanently have a half-empty bag of carrots in the bottom of the fridge. This side dish puts them to excellent use and any leftovers are perfect for lunchboxes.

Turkish Carrots & Lentils with Herbs – serves 4-6 as a side dish

  • 4 tbsp olive oil
  • 1 onion, halved and thinly sliced
  • 4 garlic cloves, finely chopped
  • 1½ tsp coriander seeds, crushed
  • ¼-½ tsp dried chilli flakes
  • 100g green or Puy lentils
  • 6 large carrots, sliced
  • 2 tbsp tomato purée
  • 2 tsp caster sugar
  • 275ml vegetable stock/water
  • 2 tbsp chopped mint, parsley or dill
  • good squeeze of lemon juice
  • extra virgin olive oil, to serve

Heat the oil in a saucepan and sauté the onion until soft and pale gold. Add the garlic and spices and cook for 2 minutes. Then add everything else except the herbs, lemon juice and extra-virgin olive oil.

Bring to the boil and cook until the carrots are tender and the liquid has been absorbed – about 30 minutes.

Taste, add the herbs and lemon juice and season with salt and pepper. Add a generous slug of extra-virgin olive oil and serve warm, hot or at room temperature.

(Original recipe from Food From Plenty by Diana Henry, Mitchell Beazley, 2010.)

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This is a classic French side dish which remarkably improves steamed carrots and we find impresses guests too despite being easy to cook.

Vichy carrots – serves 4

  • 6-8 carrots
  • 15g butter
  • small pinch of salt
  • 1 tsp caster sugar
  • few mint sprigs
  • few parsley sprigs
  • black pepper

Peel the carrots and cut into batons.

Put the butter, salt and sugar in a saucepan and heat gently. Stir in the carrots and add enough water to come halfway up.

Increase the heat to medium and partially cover. Simmer until the carrots are tender and most of the water has evaporated.

Turn down the heat and remove the lid. Reduce the remaining liquid to a glaze, stirring to ensure the carrots are evenly coated and don’t stick.

Finely chop the mint and parsley – you need about a ¼ tsp of each. Season with pepper, stir in the herbs and serve.

(Original recipe from Leiths How to Cook, Quadrille Publishing Limited, 2013)

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We actually make soup almost every week but rarely put them on our blog… not sure why but perhaps we’ll stick them up more often.

Here’s what we’ll be eating for lunch for the rest of the week:

Honeyed Carrot Soup (makes a big pot full)

  • Melt 2 tbsp butter in a big saucepan.
  • Add a big sliced leek and cook for a few minutes until starting to soften.
  • Add 800g of roughly chopped carrots, 2 tsp clear honey, a pinch of chilli flakes and a bay leaf and cook for another couple of minutes.
  • Pour in 2.5 litres of vegetable stock, bring to the boil, and simmer for half an hour.
  • Whizz the soup until smoothish and season.

Find the original recipe here: http://www.bbcgoodfood.com/recipes/4852/honeyed-carrot-soup

Julie

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