carrot and coriander soup with a dash of cumin and orange
June 7, 2012 in recipes, vegetarian
This is a dead easy recipe to make using inexpensive and every-day ingredients, and is exactly the type of meal I crave as we head into the throws of full blown winter.
I consider myself extremely lucky that I get to experience food at the top end of the culinary spectrum on a regular basis. I love eating meals that are inspired, interesting and created by chefs who dedicate their life and career to the craft of cooking. I am frequently spoiled with opportunities that I would not ordinarily have if it wasn’t for Drizzle and Dip.
I do however appreciate basic meals. Food that is inexpensive, simple and nutritious and I’m mad about all kinds of vegetables (except brussels sprouts). Last year I got a bit carried away with the humble beetroot and decided to pickle it, make it into a risotto with barley, roast it with dukkha and add it to a vegetable juice with carrot, apple and ginger.
In this short instructional video on the Woolworths Pantry website you will see Hannah Lewry from Taste magazine make a delectable pie out of another everyday root vegetable, the butternut. Simply covered in phyllo pastry and baked, I love the look of this.
When it comes to carrots I love them roasted or grilled. The heat brings out the sugars in them giving them a delicious taste. I seemed to have a ton of them around after developing a vegetarian burger for a client, so made this soup with the bits and bobs I had lying around.
Recipe on Drizzle and Dip
Like with all soup, its just not he same without warm crusty bread or toast served on the side for dunking.
