I was a bit late in thinning my carrots this year, so I have a lot of finger-sized carrots. I used a Moroccan-style dressing for a delicious side-dish.
- 200g finger-sized carrots
- 1/2 tsp toasted ground cumin
- 1 small clove of garlic
- juice of around 1/2 small lemon
- 2 tsp olive oil
- a tiny bit of honey, to taste
- coriander leaves
- Clean the carrots and boil them for around 5 minutes, until tender. Set aside to cool a bit
- In a pestle and mortar, crush the clove of garlic with a pinch of salt and the cumin, then add the lemon juice, honey and olive oil.
- Pour the dressing over the warm carrots and coriander leaves, mixing well.
Last weekend, a friend and I dug up the last of last year’s carrots, where they had overwintered in the ground. I froze some and I also made this soup. I kind of made it up as I went along, using some ingredients that I already had.
- 1 red onion, chopped
- 1 red chilli pepper, finely chopped
- olive oil
- 1/2 tsp cumin
- 400g approx chopped carrots
- 500ml vegetable stock (or other stock)
- 150ml sour cream
- Juice of half a lime
- salt and pepper
- A handful of fresh coriander leaves
- A pinch of chipotle smoked pepper (from Seasoned Pioneers)
- In a saucepan, fry the chilli and the onion slowly in the olive oil, until the onion is softening.
- Add the cumin and the carrots, and cook for another five minutes or so.
- Add the stock, and bring to the boil. Cover and simmer for 30 minutes.
- Take of the heat, and add the sour cream, lime juice, salt, pepper, chipotle pepper and coriander leaves.
- Use a soup wand to make a smooth creamy soup. Add a bit of stock or water if the soup is too thick.
Serve with brown toast.