I thought I would sneak in a soup before we are done with the cooler months. Although I could happily eat soup all year long. The ginger in this carrot soup adds a lovely earthy warmth and the coriander gives it a nice freshness. Combined with the sweetness of baby carrots, this soup really is a treat. Another reason I wanted to get this out is because we are moving house next weekend and I'm not sure when the computer will be up and running again after the move. We are all excited about the new place, there are more opportunities for the kids to wander outdoors.
This week my daughter Millie has been on holidays and it only just sunk in how keen she is on helping out in the kitchen. She is always by my side when I'm cooking which sometimes can be a little frustrating when I'm in abit of a hurry. I remember her telling me last month just before her birthday that she will start to cook her own pumpkin soup when she turns three. Yesterday she was rolling out some dough for the samosas I prepared. Today she watched me quietly as I peeled and sliced 10 sweet potatoes for some baked fries. Afterwards she helped shell some broad beans. I now have a Kitchen Assistant!
It got me thinking of my grandmother and how amazing she was in the kitchen. I only wished I paid more attention to how she cooked as she could turn anything into something delicious. She led a simple life, although not an easy one, being based on an island meant necessities and the like were brought in my boat. Perhaps it was this way of life that demanded a more creative approach to cooking. I have a vivid memory that forever remains with me of coming back to the house after a full day out swimming and playing as an adolescent and awaiting us were her versions of doughnuts. These were not the iced versions you get in the shops instead they were simple rounds of sweet bread dusted with a little sugar. They were heavenly, more so because my grandmother made them to surprise us. That was her to a T, going out of her way to make sure that we were not left wanting for anything. She was simply the most generous, loving grandmother and the greatest cook. I miss her dearly.
Carrot, Coriander & Ginger Soup
500g baby carrots, peeled and chopped (if organic, wash and chop)
1 medium onion, chopped
50g cauliflower, chopped
1 litre vegetable stock or enough to cover the vegetables
1 thumb size piece of ginger, grated
1 tbsp olive oil
1 bunch of coriander
1 clove of garlic, crushed
Remove leaves from coriander and finely chop, set aside. Coarsely chop the stems. Next heat the olive oil in a saucepan and add the onions, coriander stems, ginger and garlic. Saute on a gentle heat for about 10 minutes or until the onions are translucent.
Add the carrots, cauliflower, and stock. Cover the saucepan and simmer for up to 40 minutes depending on how fine you cut the carrots. Once carrots are tender, remove from the heat and using a hand blender liquidize the soup. Add more stock if it's too thick. Return to the heat and simmer for 1 minute. Season the soup with salt and pepper and top with the chopped coriander when serving. Serves 4.