Mediterranean Foods

Carrot soup is a good winter warmer which is quick and easy to make. You can substitute the vegetable stock with chicken stock if you have some homemade stock in the freezer.

To make a good vegetable stock you need a large onion, sliced, a few whole cloves, about 12 whole black peppercorns, some mixed herbs, a bay leaf, torn a little but still intact, a little grated nutmeg which is optional and two celery stalks, cut in half thorough the middle. You can add a peeled, quartered carrot too, although this is carrot soup so it isn’t necessary for this soup. However if you want a vegetable stock for another recipe, add the carrot or maybe two. Pour in water to cover (about a litre) add salt to taste and bring to the boil. Remove any scum which comes to the top and then turn down the heat, partially cover the pan and simmer for 45 minutes or an hour. Strain the stock before using it.

Carrot Soup

1 tbsp olive oil

½ tbsp sesame oil (optional)

1 lb carrots, scraped and sliced

1 large onion sliced thinly

2 cloves garlic, finely chopped

1 tsp crushed coriander seeds

2 pints vegetable stock

handful of fresh coriander leaves or flat-leaved parsley

salt and freshly ground black peppercorns

Method

Heat the oils in a large pan and add the onion, carrots and garlic, and sauté, stirring, for 3 or 4 minutes until the onion is beginning to be translucent. Read more …