5 delicious recipes from the Organic Cookbook

Inspirational ideas for organic food from Renée Elliott and Eric Treuillé Moroccan Spiced Carrot Soup
Pan-roast chicken with Herbed Goat's Cheese
Slow-Roast Tomatoes Slow-Simmered Beef Daube with Red Wine and garlic
Luscious Lemon Cheesecake

Moroccan Spiced Carrot Soup
Chock-full of beta-carotene, carrots really are good for your eyesight. They also cleanse, alkalise, nourish and stimulate many body systems, while supplying a great-tasting, easy-to-digest dose of vitamins and minerals.

Serves 4

2 tbsp olive oil or 30g butter
1 large onion, finely chopped
4 garlic cloves, crushed
2 tbsp freshly grated ginger
1 tsp ground cumin
1 tsp ground coriander
¼ tsp cayenne pepper
750g carrots, roughly chopped
1 medium potato, roughly chopped
1.5 litres chicken or vegetable stock
1 tsp honey
2 tbsp lemon or orange juice
salt, black pepper

Heat the oil or butter in a heavy-based pot. Add the onions, garlic, ginger, cumin, coriander, cayenne, carrot and potato and cook, stirring occasionally, over a medium-low heat until the vegetables are soft, 10 minutes. Turn the heat to medium. Add the stock and bring to a boil. Adjust the heat, partially cover, and simmer gently until the potato is tender, 30 minutes. Leave to cool slightly. Purée until smooth with a hand blender or in a food processor. Stir in honey and lemon or orange juice. Thin with water as needed. Add salt and pepper to taste. Ladle into warm bowls and serve hot.

Variation:
Carrot and Parsnip Soup with Ginger
Omit the cumin, coriander and cayenne. Replace half the carrots with 2 chopped medium parsnips. Cook as directed.

Source: by Renée Elliott and Eric Treuillé (Dorling Kindersley)