Cream Of Carrot Soup

 

This recipe is very quick.. It takes only moments to chop the ingredients roughly and get them in the pan. A few minutes of cooking, blend it all up and Voila! A richly coloured soup that is full of vitamins and fibre. Did you know that one carrot supplies you with enough Vitamin A for one entire day?

Creamy carrot soup recipe.

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation time: 15 minutes
Cooking time: 25 minutes
Quantity: Serves 6

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Ingredients:

1 tablespoon oil
2 onions, chopped roughly
1 teaspoon chopped garlic
800 gm carrots, peeled & sliced thickly
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1.25 litres hot water
2 rounded teaspoons stock powder
Salt & pepper to taste
Light sour cream, optional

 

Method:

Place oil, onions, garlic, carrots and spices in a large saucepan and cook over medium heat until onions are starting just to brown.

Add water and stock powder. Cook gently for 15 minutes. Blend with Bamix until smooth. Adjust seasoning with salt and pepper if necessary.

Optional: Swirl some sour cream into the middle of each bowl if liked.

 

Food Facts:

Carrots are native to Afghanistan. They used to have a yellow flesh and a purple exterior. Carrots were first grown as a medicine and not a food. Just one carrot supplies enough vitamin A for an entire day. In fact, they have the highest Vitamin A content of any vegetable. Carrots have high levels of the anti-oxidant beta carotene which is reputed to help fight cancer and may reduce the risk of prostate cancer in men.

Ground coriander is a spice made from the seed of the Cilantro plant which is an annual herb. The seeds can be dry roasted and ground. Coriander is one of the main ingredients in Indian curry powder. Fresh coriander leaves can also be eaten but they have a very different taste to the seeds. Both coriander seeds and leaves were used in medieval times to disguise the taste and smell of rotten food.

Cumin is a flowering plant that produces a compact, tiny fruit that holds one seed. the ground seed is mainly used in Indian and Mexican cuisine but also is used in the Middle East, North Africa and parts of Asia. It has a slightly bitter-sweet taste. Cumin aids digestive problems so it is good to eat at the same time as beans. It is said to relieve diarrhoea, nausea and morning sickness

 

 

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