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Such a cold weather this morning and all I can think of is how to get a warm soup at lunch to warm up my body. Something creamy and smooth yet not very sinful so I would not feel bad after devouring a full bowl. One of my favorites here must be the carrot soup and with a great use of what I call “the winter spice” cumin, we can make an amazing bursting mouthful of flavors.
To make this soup you would need:
– 1 Kg Carrots
– 1 Large Onion
– 200 Grams Broccoli
– 1 Tsp Fresh Shredded Ginger
– 3 Garlic Cloves
– 1 Heaped Tsp Of Ground Cumin
– 1 Liter Of Vegetable Stock
– A Dash Of Olive Oil
– Salt & Pepper To Season
Preheat the oven to 180°C while you peel the carrots and chop them into rough cubes. Spread them evenly onto a roasting tray, season well with salt and freshly ground black pepper and drizzle over 2 tablespoons of the olive oil. Leave them to roast for 30 minutes or until they feel soft when you squish them.
Heat some oil in a large pan and gently sauté the chopped onion, broccoli and ginger for about 7 minutes until really soft, stirring regularly. Add the chopped garlic, ground cumin and cook for a further couple of minutes.
Finally, add the roasted carrots and pour in the vegetable stock. Bring to the boil, then simmer, covered, for 10 minutes, then liquidize with a hand blender or a big mixer and be careful pouring that in without burning yourself.
If you feel like the consistency is too thick you can add a little more stock to get it to your liking. Season with salt and pepper to taste and serve in hot mugs sprinkled with parsley sprigs and a wedge of lemon to the side.
Warm Loving Wishes To All