Spiced Carrot Soup

Hold on a second…  a post about soup, yes soup, on a baking blog? What’s going on?

You aren’t seeing things, no, I just decided that today this gorgeous soup deserved its own spot, a little moment of glory, and a chance to make it onto my blog. Right now I am sniffling, coughing and trying desperately to fight off whatever the heck I’ve got which is making me feel this yuck! Today nothing else would do, what I needed was a huge piping hot bowl full of soup and full of soul.

This soup provides a kick which really does warm you up, right down to your toes. Its creamy yet light, spicy yet fresh and makes such a delicious little lunch. I first made something similar for my GCSE Home Economics practical, though it used red lentils, and I just decided to leave them out today and play about with something a little new. With help from a recipe courtesy of BBC Good Food, a website I can always rely on for perfect recipes, I whipped up this yummy soup. Have a look..

I tucked into this bowl of bright orange goodness whilst tucked up on the sofa watching what else but the Olympics. It really is mind blowing, and I’m loving every minute. Great Britain are bringing home the medals and each day it gets more and more exciting! Last night’s 100m final had our whole family on the edge of our seats, as did the men’s tennis final, when Andy Murray finally defeated Federer to claim Gold, in some style! Could not be happier. Long may it continue!

This soup is best served with some thick cut bread, such as this Irish wheaten, or whatever takes your fancy. Grab a spoon, cuddle up and eat!

Spiced Carrot Soup

1tbsp vegetable oil

1tsp cumin seeds

pinch chili flakes

1/2 garlic or squeeze of garlic paste

1 onion chopped

450g carrots chopped

1 potato chopped

1l vegetable stock

115ml milk

1. Heat the oil and chop vegetables. Add cumin, chili and garlic and cook for 1 min. Add onion and soften for 5 mins.

2.Add potato and cook for a further minute. Then add carrots and stock and bring to boil. Stir in milk.

3. Reduce heat and cover, cook for 20 mins til carrots are tender.

4. Allow to cool slightly, then blend with a hand blender or in food processor till smooth.

5.Serve hot, with a dollop of yogurt and sprinkle of cumin seeds.

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