Wednesday, 3 February 2016

Day 34 - Take Two Carrots


Take two carrots fresh from the ground, or out of the bag in the fridge if you've bought them from a shop ...


... wash them, chop them, add them to a chopped stick of  celery and a chopped onion.  Sprinkle over a teaspoon of Ground Cumin and a drizzle of Olive Oil and roast in the oven for 30 minutes.


Once roasted tip into a big pan add a teaspoon or two of Bouillon powder and enough water to more than cover, bring to the boil and then simmer for 20 - 30 minutes until everything is very soft.  Then whizz with a stick blender until you get to the consistency you like.  Taste and season ... I found it needed some black pepper but no salt as the roasting of the vegetables brings out LOTS of flavour.

Serve your simple homemade soup with a thick slice of toasted homemade bread - enjoy.

A tip from me - don't buy the carrots with the green carrot tops on from the supermarket ... the tops leach the moisture from the carrots and make them go off quicker than the washed bagged kind you can buy for half the price!!  You are paying for something that looks nice and rustic, they are no better for you!!

Today is a No Spend Day


10 comments:

  1. Simple but delicious. Sadly we've used up all our homegrown carrots so we are onto the supermarket ones now. But, I've never got why you would pay extra for the pretty tops that get thrown away.

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    1. They do look appealing on the shelves, very 'green' and 'rustic' and somehow more natural, but for longest keeping time and most vitamins and nutrients you are actually best buying the pre-bagged carrots. The ones in boxes that you can rummage through also start going off the minute the polythene that lines the box is ripped. I learnt this when I used to work at Sainsbury's, we were told never to open a new box until the previous box was virtually empty.

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    1. It was .... and the colour was glorious. I took a photo but it's stuck in the camera at the moment, I'll put it on here once my cameras re-charged.

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  3. Simple, no additives and you know everything thats in it. I'm surprised more people don't make soup. I do mine in the pressure cooker browning the veg first in a little oil and spices. Water and stock cube next, then cooked for 5 minutes on high. Super lovely, super quick.

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    1. Pressure cookers are so quick aren't they and all the nutrients are kept in the veggies. I've never had one but I used to be so tempted to get one, I think it was the fear of it exploding that put me off. Now with the Aga and having the oven on all the time it's not really necessary to get one, but I've read so many good stories about them ... including them NOT exploding ;-)

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  4. Thanks for that Sue. I love homemade soup = just not mine! I'm going to use your recipe as a starting point and hopefully progress on to soup I do like and can then batch make. More easy soup recipes please.

    Just quickly, we've just come back from a 'wet and wild' week in Llandudno. Maybe that's where my cold has come from. :-( We'd like to visit again in the summer. CMW

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    1. I'm not surprised you picked up a cold from Llandudno, whenever we've been in to walk the dogs recently we've been drenched and frozen, even the dogs are glad to get back home sometimes!!

      You'll find that if you roast your vegetables for even just 20 minutes their flavour will be intensified once you make the soup. Keep your recipes really simple and then experiment with throwing in various flavourings as you learn what flavours you like best and how they interact with each other. I'll try to write each week what goes into my 'fridge' or 'polytunnel' soup.

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  5. This post helped us come up with our tea last night. In need of doing a food shop but only getting paid Friday hubby was looking through the cupboards and found carrots and celery and i recalled this post. Homemade soup we had :) carrots celery potato onion mixed herbs veg stock cube tomato pureee frozen peas and some buttered 50 50 bread. It taste like heinz tinned veg soup (memories brought back from eating with my nan). A pleasant cheap nutritious meal without going buying he normal ingredients we put in our soup. Thank you

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  6. I make soup out of anything especially leftovers this may sound disgusting but every time I make veg curry anything leftover gets whizzed up with either a dollop of cream yoghurt or milk to thin out and enjoyed with crusty bread. Also I whizz up stews of tagines anything in fact I hate throwing anything way lol

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