Carrot Soup

Carrot Soup

Soups are eaten to warm the soul. Wintry months are made easier when we offer soup-generally prior to the main meal. I love the idea of a variety of combinations. Carrot is versatile enough and pairs well with orange, ginger, and parsley. Chives are also good, as are cinnamon and nutmeg. Clearly, the choice is yours. 

Serves 4 to 6

A tbsp each salted butter + olive oil

One large diced onion 

500 g/ 1.1 lb peeled and diced carrots

3 sticks of celery ribs, that have been shaved and diced

4 cloves garlic

a dash of salt

1 tsp brown sugar

1 tsp freshly grated ginger

freshly grated zest of an orange

3 cup broth or stock

1/2 cup of  fresh orange juice

In a pan,  the heat butter and olive oil. Saute the onion. Add the celery and carrots and continue to cook them for a few minutes till you see them caramelising. Add the salt, sugar, ginger, orange and half the stock/broth, bring to a boil and cover. Lower the heat and cook until everything is just cooked. It will take about 30 minutes. Add the remaining stock/broth and orange juice. Simmer it, covered, for another 30 minutes.

To garnish, sprinkle with coconut milk or cream and finely chopped parsley, mint, or coriander. Serve hot.

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.