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Organic Cookbook: 5 delicious organic recipes
- 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
- Slow-Simmered Beef Daube with Red Wine and Garlic
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: Organic Cookbook by Renée Elliott and Eric Treuillé (Dorling Kindersley)
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