Spicy Carrot Soup

I’m challenging myself to try and make better versions of stuff I haven’t been 100% happy with before, and use what’s in the house, (yes, I’m going stir crazy already).

I tried to make spicy carrot soups before and always thought the consistency was a bit weird. I think I have now cracked it. Adding a potato to the soup helps make it a much nicer creamier consistency. It’s still really healthy, and delicious served with big slabs of buttered soda bread (not as healthy given how much I enjoy butter).

Ingredients

1 Potato (cut into cubes)

4 Carrots (sliced)

1 Stalk of celery (chopped)

1 Onion (chopped)

1Tbsp Oil

1 Stock cube

1 Clove of garlic

1 Tsp Ground cumin

4-5 cm Piece of fresh ginger (grated), or 1 Tsp of ground ginger

1/2 Tsp Chilli powder (optional)

750 ml water

Salt & pepper

Method

  1. Heat the oil in a pot, and add the vegetables and dried spices, cook over a medium heat until the onion begin to turn clear
  2. Crumble in the stock cube and add the water. Bring the soup to a simmer and cook for 15-20 minutes, add the garlic and fresh ginger if you are using it
  3. Simmer for another 5 minutes, and check the seasoning
  4. Remove from the heat and allow to cool for 5 minutes before transferring to a blender, or do what I did and use a hand blender to blitz the soup until you have a smooth soup

Sunshine in a Bowl

Don’t freak out if you see ingredients here. My advice is, find an Asian supermarket close to you.  They sell spices and some exotic fruit and veg at a fraction of the price of large super market chains. You’ll never look back.

This soup is a great way to clear out your fridge.  I rarely use the same vegetables twice.  Basically use what you have, it’s also fine to use frozen vegetables like green beans or spinach.

I call this soup sunshine in a bowl, not just because of the cheery yellow colour but it’s so tasty and wholesome it’ll make you feel good.  I’m not vegan but I really enjoy this, especially with some toasted cashews, and deep fried shallots (who has time to make these, I buy them ready made in the Asian supermarket, they’re also really good sprinkled over salad, you can also use the tubs of fried onions sold at a certain large Swedish furniture store)

Serves 4 -6

Ingredients

100 grams Green beans

1 Red pepper

1 Courgette

250 grams Bok Choi, or other green leafy vegetable (I’ve used broccoli before and it works well too)

400ml Can of coconut milk

4 Kaffir lime leaves

1 Stalk of lemon grass

3 Cloves garlic

1 Tsp. Turmeric

1 inch Piece of ginger (I keep ginger in the freezer, this stops it going off and makes it easier to grate)

1 Red chilli pepper

1 Handful of chopped coriander

Juice of 1 lime or ½  a lemon

2 Cups of vegetable stock

Salt to taste

1 Tbsp Vegetable/coconut oil

Method

  1. Heat the oil in a pot, and chop the vegetables into bite sized pieces, bruise the stalk of lemon grass (I usually do this by bashing it with the base of a pot), and add to the vegetables along with the turmeric and kaffir lime leaves
  2. Gently fry the vegetables until they start to soften
  3. Grate the ginger, chop the garlic and chilli finely before adding the vegetables
  4. Add the can of coconut milk and vegetable stock (I use a vegetable stock cube, because who has time to make the real deal)
  5. Simmer for 10 minutes, and add half the lime juice and taste.  This is the time to adjust seasoning, so check if you want some more lime juice or salt.
  6. Stir in the shopped coriander and serve