Thursday, December 18, 2008

Carrot, Ginger and Star Anise soup

Thursday 4.32pm

A lovely carrot soup with an asian influence.

- Gently saute in some peanut oil, - a chopped onion, clove of garlic, and piece of grated ginger root ( a couple of teaspoonfulls. - I grate it because I keep the root in the freezer and it is easy just to finely grate it from frozen )
- Once the onion is translucent add in two or three big carrot peeled and chopped into chunks.
- Pour in a pint and a half of chicken or vegetable soup, a smallish star anise and a dessertspoonful of Nam Pla (fish sauce)
- Bring the heat up to a gentle boil and cook until the carrots are cooked, twenty minutes or so.
- Allow to cool for a minute or so then take out the star anise and liquidise until smooth.
- Reheat in the washed out saucepan and add a squeeze of lime juice and a little salt if you think it needs it.

Serve with some finely sliced spring onions and more lime halves for people to sqeeze in themselves.

Oh and I made it to the accompanyment of Morcheeba - nice chilled music for a hot, relaxing day.

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