The texture and colour of this soup is so appealing that I return to it often, whatever the season. Beef it up with some lentils and leave half the vegetables unpureed for a hearty meal with chunky bread. It’s easy to make and to vary, and I am finally attempting to pin it down in writing before I forget what’s gone into it!
- carrots, 500g worth, tipped, skinned, sliced
- tomato paste, 1 small can
- lemon juice, of 1/2 lemon, plus zest
- ground cummin, 3/4 tbsp
- ground coriander, 1 tsp
- leeks, 3, sliced
- celery, 3, chopped
- veg stock, about 600ml
- tomatoes, 2, skinned and chopped
- coriander leaves, handful
- In about 2-3 tbsp of butter or olive or canola oil, saute the leeks and celery till tender
- Add the ground spices, stir till fragrant
- Add the carrots and tomatoes and a little stock, allow to soften
- Add stock and tomato paste
- Simmer for 30 minutes or until the veg are cooked
- Bung most of the soup’s solids, including half the coriander leaves, into a blender and puree
- Return to the pan, keep warm till it’s served
- Drizzle with oil or add a dollop of sour cream on top of each bowl of soup, and, if you wish, some chopped coriander.
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This soup is so wholesome! so healthy! so colorful! so much antioxidants to boot! 😉 I like it even by the look of it.
I’m keeping all your recipes for future reference to experiment when I move back to my own place in 2010 🙂 currently, my MIL is the queen of the house and kitchen, so it’s out of bounds to me. hehe.
Thank you Jen! What would I do without your encouragement? Any chance of getting MIL to share a noodle recipe perhaps? xo