I'm LATE to the party again, but I was so inspired by this latest competition from the most excellent @ecotrain I just had to put together an entry, and it is SOUP SEASON after all - the weather has just turned here in East Central Portugal and there is NOTHING quite like a bowl of decent root vegetable soup and spices to warm you up.
This is the first soup I've made in well over a year, possibly as much as three and a half years, which is just CRIMINAL, and after such a long break it's good to start with a CLASSIC soup.
I couldn't decide whether to go for carrot and coriander or carrot and ginger, both delicious, so I decided to go for both, and LOTS of both (WAY too much coriander in retrospect) and trust me the result was a proper medicinal taste!
Carrot, Ginger and Coriander Soup
(The colour gives away just HOW MUCH coriander is blended in, on it's way from orange to brown!)
Ingredients
- Carrots (I shit you not!)
- olive oil
- onion
- ginger
- coriander
- vegetable stock (so you probably won't need salt)
- water
- half a lemon (not sure that was necessary)
- LOTS of pepper
NB I used one and half carrots fewer than pictured, only half the coriander, about half of that ginger and I didn't use any chilli in the end, and no additional salt either. I also used stock which isn't pictured.
Prep the ingredients
Personally I prefer to get everything prepped and ready first and then you can focus on the cooking and keeping things tidy as you.
I would have grated all the carrot had I had a proper block grater but I didn't so I grated some and chopped the rest.
Slightly blurry photo of the cori, sorry!
(Note I didn't actually use any of the salt, this is before I remembered just HOW MUCH salt is already in the stock!)
Get a fire going (optional, not part of the recipe)
Onion in the pan - simmer for around 2-3 minutes
I probably don't cook my onion as much as most, you might want to go longer. Obviously (?) add some olive oil in and heat BEFORE adding the onion!
Add in the carrot - cook for another 2 minutes
I added in the chopped slightly before the grated as it takes less time to cook!
Add in the ginger - cook for another minute
Again you might want to go longer with the above two phases, I tend to fry for as little time as possible.
Add stock - about half a pint at this stage and cook until carrots are soft - around 15-20 mins
I added as little fluid as possible because I can always top up later AND see below for a further reason why
Add in the coriander in the final minute
I just don't find this needs much time to blend in flavour wise
Blend
I actually only had smoothie makers and wasn't sure whether they'd take really hot water, hence why I under watered the soup initially - I added in some cold water to each of the smoothie bottles to cool them down a little.
This got a little messy....
Also I think it might have been the heat that 'sealed' my first blend - I had to run the damn thing under cold water for ages to be able to release it. With the second I did short bursts and undid the blade section regularly to make sure this didn't happen a second time.
Back in the pan and reheat
Garnish and serve
Fire by this stage...
Tasting Notes
VERY delicious and VERY medicinal - thanks to the overkill with the coriander, but (a) that's sort of what I wanted and (b) I had a lot of coriander that needed using!
Thanks to @ecotrain for a great challenge!
The next challenge is on colourful salads and I've got something in mind already for this!
Nice, its hard to beat the taste of homemade soup.
Chicken is my personal favorite.
Nice little fire you got going on there.
!PIZZA
Hey cheers, it was a pretty satisfying evening all in all!
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