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Oriental Carrot Soup

RECIPE

Do you enjoy Chinese cooking? If so you might well like this soup. Whilst it is called Oriental Carrot Soup it is not specifically from any particular Eastern cuisine, but it does have a nice spicy flavour to it and makes an excellent winter warmer.

You can't beat good home-made soup and this is another easy one to make. When making this sort of soup quantities do not have to be exact and ingredients can be changed to suit your own personal taste.

I have used a mixture of chicken and vegetable stock cubes but if you want to keep your soup vegetarian just replace the chicken stock cubes with more vegetable cubes.

Having bought my carrots from the supermarket they were wonderfully clean so all I had to do was remove the tops and then chop them up. If you buy carrots in their natural condition you will of course need to wash them thoroughly and peel them if they are a bit rough.

Oriental Carrot Soup

Ingredients

1kg Carrots, chopped into one inch segments
1/2 Celeriac
4/5 Garlic cloves, roughly chopped
2 Chicken stock cubes
2 Vegetable stock cubes
1 1/2 heaped tsps Chinese 5 Spice
Bunch of fresh Coriander
Freshly ground Black pepper
Water

Method

  • Carrots
    Carrots
    Celeriac
    Celeriac
    Clean, peel and chop the carrots into roughly one inch pieces and place in pan.

  • Peel your half of Celeriac and cut into cubes. Add to the pan.

  • Peel and roughly chop your garlic cloves. (You can use more or less according to your tastes.) Add to the pan.

  • Add water to the pan so the level is about one inch from the top of your pan. Bring to the boil and then leave to simmer for an hour or so.

  • Add the Chinese 5 Spice.

  • Taste the soup to see how salty it is. At this stage you add two chicken stock cubes and one vegetable stock cube ( I prefer Knorr stock cubes. I use the stock cubes both to enhance the flavour but also to season the soup as stock cubes are quite salty which is why you should add and then taste after they have dissolved.) After tasting add the second vegetable stock cube if required.

  • Finely chop your Coriander (plenty of it) and add to pan. Add a generous few twists of freshly ground black pepper. Continue to simmer for a further two or three minutes and then remove from the heat.

  • Remove half the cooked carrots from the pan, drain them over a bowl so as not to lose any of your liquid and then discard.

  • Liquidise the soup in either a liquidiser (will need to do in batches) or with a hand-held liquidiser so that a smooth consistency is achieved.

  • Serve immediately or leave to cool and store in the fridge and reheat as required. If not using all at once only reheat the amount you need each time and not the whole pan of soup.

Serves 8

Making anything like this does not require you to use precise amounts so do not worry too much about weighing or the size of the ingredients. If your Celeriac is big half will do but if small then use the whole thing. The Celeriac, as well as adding flavour, helps to thicken the soup when you liquidise it.

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