My regular reader will know that soup has been featuring heavily these last few weeks. As the snow and the hail lash the windows I can let you know of the warming little number that will fill the lunch bowl for the next few days. It’s a variant of the old favourite, Carrot & Coriander, with a bit of a twist. And the after taste will tingle those tastebuds for just a bit longer.
As always we’ll start with what goes in the pot:
1 tbsp olive oil; medium onion, sliced thin; 3 cloves garlic, chopped; half tsp ground cumin; 250g carrot, sliced and diced; pinch saffron; tsp cinnamon; half tsp paprika; 30g rice; half tsp turmeric; parsley and coriander; half litre vegetable stock; pinch all spice; dollop yoghut; and half tsp ginger.
Planning for a few days I doubled the quantities, and for my taste added a spoonful of coarse-ground black pepper.
The instructions are simple, man-proof even:
In heavy-bottomed pan heat the oil. Add the onions and garlic, sweat for a few minutes. Add the carrots, paprika and all the spices, sauté for a few minutes.
Then add the stock and simmer for ten minutes or so. Add the rice and cook until rice and carrots are cooked.
Reserve some of the rice as a garnish. Add the lemon juice, mint and coriander. (The observant among you will realise neither mint not lemon juice feature in the list of ingredients; it baffled me too.)
Blend to a smooth puree, garnish with rice, mint and coriander, and a dollop of yoghurt.
Now if like me you prefer your soup with some bread to dip in, let me recommend one of the current favourites. Your local Tesco just might have a stock of a sour dough bread mix. It’s dead easy to make, and worth the pounding as you curse Paul Hollywood. But it’s fab in the soup.
Now if you like that one with a bit of spice, I might just let you know my current lentil recipe, which is on a similar theme.