YUMMY! I had no intention of posting this recipe to my blog as I was just throwing together some things in the kitchen last night. But the result was so great I just have to share it.
I couldn’t decide last night whether to make curry or soup. But my organic carrots were getting a little on the bendy side so decided on the second option before they were wasted. But somewhere in the process the two recipes came together and this is the result. I think it’s awesome, would like to know what you think
You’ll need: (serves about 3)
Olive oil
4 leeks, sliced
2 cloves garlic, chopped
2 sweet potatoes, peeled and sliced
600g carrots, chopped
1tsp fresh ginger, chopped or sliced
2tsp of your favourite masala powder (my current is the leaf masala from Atlas trading. Fabulous!)
2 bay leaves, cracked
1tsp ground cinnamon
half a teaspoon ground nutmeg
Black pepper
1tsp sugar (if necessary)
700ml vegetable stock (Kallo Organic stock cubes are my favourite)
Chutney
Chopped fresh dhania (coriander) leaves to serve
Here’s how:
Heat a good dollop of olive oil in a pot and saut your leeks, garlic, ginger, sweet potatoes and carrots until the leeks soften and start to brown. Add your masala powder, bay leaves, cinnamon, nutmeg and black pepper to taste and fry for a few minutes further. Add the stock, bring to the boil then reduce to a simmer, put a lid on and walk away for about 20 minutes. The carrots should be nice and soft.
I love thick soups but if you prefer it thinner then add a little water at this point. Taste it and decide if it needs a teaspoon of sugar or not (this depends on how sweet your carrots and sweet potatoes are) and remove from the heat.
Pure the soup with a hand blender in the pot (or a normal blender will do). Serve in small bowls with a dollop of chutney, chopped dhania and toast soldiers on the side. Enjoy!
Yours in food
Leigh
PS Apologies for lack of photo. As I said, I really didn’t anticipate writing this recipe!
