Tuesday, July 10, 2012
too many carrots
I made soup.
I got out Campion and Curtis yet again because they never fail me. ( I love that book so much - I have the first edition from 2002). This is my version of their recipe. It is an absolute knockout.
Carrot and coriander soup
1 onion diced small
2 celery stalks diced
5-6 small carrots, peeled and diced
1 teaspoon miced garlic
1 teaspoon minced ginger
1 litre chicken or vegetable stock
juice of one orange
olive oil for cooking the vegies
Splash some olive oil in a saucepan, add the onion and celery and cook gently for 5-6 minutes.
Add the ginger,garlic and carrots and cook for 3-4 minutes more. Add enough stock to cover, add pepper bring to boil and simmer for about 20-25 minutes. Pass everything through a strainer, reserving the liquid back in the saucepan. Puree all the vegetables, mix back with the liquid. Add the orange juice and re heat. Serve with chopped fresh coriander on top to garnish.