Cook with me: Spicy carrot and potato soup

This is a great recipe I found and altered. It uses just a handful of cupboard essentials, can be doubled or halved depending on heads to be fed, can be frozen or used over 3-4 days. It’s a perfect winter kick. The ingredients here will serve 4-5 people, again dependent upon appetite! Without further ado, you will need:

1 litre vegetable stock

1 tbsp vegetable oil

1 chopped onion

4 medium carrots, chopped

4 medium potatoes, cubed

1 tsp ground cumin + 1 tsp cumin seeds, or 2 tsp of either

1 + a half tsp ground coriander

1 + a half tsp chilli powder (heat to preference!)

Salt and pepper to taste

It’s important if you want to do more homecooking – even something as simple as soup – to have your herbs and spices stocked up. Grab one or two every time you do a shop: they’re no more than £1 if you get supermarket’s own.

Here’s the method:

1. Heat your oil in a large saucepan, then add your potato, carrot and onion. Stir, then pop the lid on and soften them for 5 minutes.

2. Meanwhile, heat your stock to a simmer.

3. Once your veg is soft, add in all the spices and give it a good stir.

4. Ladle in half of your veg stock and bring it to the boil. Pop the lid on and simmer for a further 15-20 minutes or until your veg is softened.

5. Every so often, check the pot. Add in more stock if necessary.

6. Once everything has softened, use a stick blender or pour into a food processor and blend until smooth. At this stage you may need to ladle in more stock for your preferred consistency.

7. Finally – salt and pepper to taste! Add more ground pepper to really give it a kick.

There we have it, guys! I have a few other recipes for soup if any of you are interested; one of my all time favourites for autumn and winter is carrot and red lentil – yum! Or for all year around: chicken noodle. As always, cheap and cheerful is the aim.

Until next time…

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