Carrot, tomato & Orange soup
This soup was in this week’s Sunday Independent, under the title ‘Hello Sunshine’. I made it today – all in the house loved it. Definitely a sunny and warming comfort soup.
Ingredients:
40g butter
1 tbsp olive or sunflower oil
1 medium onion, chopped
500g carrots, peeled & chopped
200g potatoes, peeled & chopped
2 sticks of celery, finely chopped
salt & freshly ground black pepper
1 tbsp sugar
1/2 tsp ground cumin
900ml chicken stock
400g chopped tomatoes (tinned are fine at this time of year)
Juice of 2 oranges (3 if you prefer)
3 tbsps chopped chives
200ml creme fraiche – or use cream to finish
1. Put butter & oil into a heavy pan. Add chopped onion and saute without browning. Add chopped carrots, potatoes and celery.
2. Season with salt & pepper. Add sugar and cook very gently with lid on to sweat the veg for about 5 mins. Stir occasionally.
3. Stir in the cumin, chicken stock and chopped tomatoes. Bring to the boil, lower heat and cover the pan with a lid.
Cook until the veg are tender, about 20-30 mins.
4. Blitz the soup in a blender and return to the pan.
5. Add the orange juice and reheat.
6. Taste and adjust seasoning as required. Stir in 2 tbsps of the chives and some of the creme fraiche.
7. To serve, sprinkle with a little chives and creme fraiche or cream.
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Parsnip & Pancetta Tagliatelle with Parmesan & Butter
Parsnip & Pancetta Tagliatelle with Parmesan & Butter
Thanks to Kathy for this recipe – it is a great combination of sweet parsnip with salty parmesan and bacon, and is a very child friendly supper.
12 slices of pancetta of dry cured streaky bacon (smoked optional)
1 handful fresh rosemary
4 good knobs of butter
2 cloves of garlic, finely sliced
2 parsnips, peeled, halved and finely sliced lengthways
450g/1lb dried tagliatelle
3 good handfuls of grated parmesan
Sea salt & grated pepper
In a large, non-stick frying pan fry the pancetta/bacon and herbs in half of
the butter for 2 minutes, then add the garlic and parsnips. Cook for a
further 3 minutes on medium heat, until pancetta is slightly golden and the
parsnips have softened nicely.
Cool pasta, drain, reserving a little of the cooking water. Mix the pasta
with the parsnips and pancetta and stir in the rest of your butter and the
Parmesan. Adding a little of the cooking water to loosen the mixture and
make it creamy and shiny Season to taste.
Related posts:
Parsnip & Pancetta Tagliatelle with Parmesan & Butter
Parsnip & Pancetta Tagliatelle with Parmesan & Butter
12 slices of pancetta of dry cured streaky bacon (smoked optional)
1 handful fresh rosemary
4 good knobs of butter
2 cloves of garlic, finely sliced
2 parsnips, peeled, halved and finely sliced lengthways
450g/1lb dried tagliatelle
3 good handfuls of grated parmesan
Sea salt & grated pepper
In a large, non-stick frying pan fry the pancetta/bacon and herbs in half of
the butter for 2 minutes, then add the garlic and parsnips. Cook for a
further 3 minutes on medium heat, until pancetta is slightly golden and the
parsnips have softened nicely.
Cool pasta, drain, reserving a little of the cooking water. Mix the pasta
with the parsnips and pancetta and stir in the rest of your butter and the
Parmesan. Adding a little of the cooking water to loosen the mixture and
make it creamy and shiny Season to taste.
Related posts: