Thursday, March 12, 2009

Carrot and Walnut soup

Autumn is officially here in the southern hemisphere so what better way to celebrate than with a soup that includes a real autumn ingredient - nuts. Walnuts in this case. Nuts add texture and flavour and of course don't require cooking, just grinding up and softening a little by soaking in some stock - lovely!

- Slowly fry a small onion (peeled and roughly chopped) in some olive oil and a piece of butter until soft and pale brown.
- Meanwhile grind up about two ounces of walnuts. I do this by putting them in a little ziplock bag and bashing them with a rolling pin.
- Pop the walnuts into a bowl and pour over enough vegetable stock to cover them.
- Peel and chop two or three carrots and add them to the onions.
- Pour in a pint and a quarter of vegetable stock, bring to the boil then turn down the heat to a gentle bubble and leave until the carrots are soft.
- Blend the soup along with the reserved walnuts and their stock until all is as smooth as you want.
- Pour back into the saucepan and reheat adding no more than half a teaspoon of ground cardammon seeds. Go carefully here as the aim is just to get a hint of cardammon and they are quite strong.

I had mine with a big splodge of Yoghurt and some more black pepper along with some flatbread with a few curry leaves on top.

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Marta said...

Very nice blog! This soup looks fantastic, very comforting I'm sure. I'll make it soon since winter has decided to stick around for another decade here in icy Canada!

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