Oriental Carrot Soup
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.
1kg Carrots, chopped into one inch segments
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
peel and chop the carrots into roughly one inch pieces and
place in pan.
your half of Celeriac and cut into cubes. Add to the pan.
and roughly chop your garlic cloves. (You can use more or
less according to your tastes.) Add to the pan.
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.
the Chinese 5 Spice.
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.
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.
half the cooked carrots from the pan, drain them over a
bowl so as not to lose any of your liquid and then discard.
the soup in either a liquidiser (will need to do in batches)
or with a hand-held liquidiser so that a smooth consistency
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.
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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