And just like that, we're already in the middle of autumn. On rainy days, this wonderful recipe from Anne´s Kitchen helps us embrace the weather. A warm, comforting soup...
Warming Carrot and Courgette Soup
Serves 8
1 onion
2 garlic cloves
700g leek
700g carrots
700g courgette
2 tbsp olive oil
1 tsp cumin seeds
1 ½ tbsp curry powder
1 tbsp fresh ginger, grated
250ml white wine
1l chicken or vegetable stock
Salt and pepper
To serve:
Flaked almonds
Coriander, chopped
A squeeze of lemon or lime juice
A dollop of sour cream
Peel and finely chop de onion. Peel and crush the garlic cloves.
Trim the leek, halve and cut into 2 cm slices. Put in a colander and wash under a running tap. Peel the carrots and cut into 1 cm slices. Trim the courgette, halve and cut into 2 cm slices.
Heat the olive oil in a heavy-bottomed saucepan. Fry the onion for 4 minutes with a pinch of salt until soft, then add the garlic and fry for another minute.
Add the leek and fry for 3 minutes until softened. Add the cumin seeds, curry powder and ginger and fry for a minute.
Add the carrots and courgettes and leave to sweat for 3 minutes, while stirring.
Pour in the wine and cook for a minute. Then pour in the stock and add some salt and pepper.
Cover with a lid and leave to cook over a medium heat for 45 minutes.
After 45 minutes, remove from the heat and puree to a soup with a stick blender. Adjust the seasoning with salt and pepper.
Before serving, briefly toast the flaked almonds with a pinch of salt in a frying pan until golden.
Distribute the soup between bowls and and then sprinkle over each portion of soup, followed by coriander, a squeeze of lemon juice and a dollop of sour cream.
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