Yesterday we ate out at a cafe for lunch. It was cold and wet and the spicy carrot soup on the specials board really appealed to me. But alas, as is common, the chef felt the need to use a meat stock in a vegetable soup. I always check what stock is used in soups and risottos. I have learnt to check for these hidden sources of meat. I don't know why they have to do it but t happens more often than not.
I found something else on the menu for lunch but decided the die was cast for what I would cook for dinner. I guarantee my version was way better than the cafe version anyway. And yes it was just the thing for a cold day.
Carrots, 4-5 large, peeled and sliced
1 sweet potato, peeled and cubed
Chilli infused olive oil
Ground cumin, 2 teaspoons
Ground coriander, 1 teaspoons
Fresh coriander or lovage* see note
Heat the oil in a medium saucepan. Saute the carrots and sweet potato in the oil for about 10 minutes until beginning to soften.
Add the spices and half the fresh herbs. Stir and heat a little longer.
Add just enough water to cover.
Cook over medium heat until all vegetables are soft.
Puree in a blender until the right consistency has been achieved. Add a little more water if too thick but be careful not to water it down too much. Put back in the saucepan and replace on the stove over low heat to warm again.
Serve with more herbs on top and chunks of crusty bread.
Serves 4 as an entree or 2 as a meal.
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