Today in Wellington it hailed. Yes, hailed. Despite the fact that it is still not yet winter, the morning started with rain pouring on the windows in the dark, and then hail crashing down just before I left for university. I walked through Kelburn crunching through piles of hail, trying to time walking past puddles to be when there were no buses or SUVs passing. Bleak, yeah, kind of, but there is a certain level of cold that is fun, I think. And anyway, cold weather means soups, and soups are pretty fun.
Especially this one.
Carrot and Lemon Soup (serves 4)
Drizzle of oil
Three small onions
2 tablespoons of minced garlic
1 1/2 tablespoons of minced ginger
700g of chopped carrots
250g of diced potato
850mL of vegetable stock
400mL coconut cream
1 tablespoon of ground coriander
Juice and grated zest of one lemon
Fry the onion in a large saucepan until translucent and soft, then add garlic and ginger. Let them start to brown, and then tip in the carrots and potatoes, and fry for another minute. Pour in vegetable stock, coconut cream, and lemon juice, and then mix in the ground coriander and then lemon zest. Bring it to the boil, and let it boil until the carrots are soft; this took me about 40 minutes.
Remove from the heat and let it cool for a few minutes. Mix until smooth using a stick blender, or if to don’t have one/don’t want to clean up the spatters, use a potato masher. Once smooth, reheat until it is at the desired temperature. Adjust the seasonings, and serve with crusty bread and butter.
Adding lemon/lime wedges and fresh coriander would also be yummy.
This was adapted from the ‘Carrot and Coriander’ soup in Sam Stern’s Eat Vegetarian. This is a lovely cookbook, which despite being supposedly for ‘junior’ cooks has many quick and delicious recipes for any level of experience.
Anyway, I’m going to go wipe soup off the kitchen wall.