Читать книгу Vegan Feasts: Essential Vegetarian Collection - Rose Elliot - Страница 18

carrot and ginger soup

A delicately flavoured soup with a beautiful colour.

serves 4

2tbsp olive oil

1 onion, chopped

450g/1lb/3¹/₄ cups carrots, scraped and sliced

225g/8oz/1¹/₂ cups potatoes, peeled and diced

1tsp grated fresh root

ginger

salt

900ml/1¹/₂ pints/3³/₄ cups water

freshly ground black pepper

Heat the olive oil in a large saucepan. Add the onion and cook gently for 5 minutes. Add the carrots, potatoes, ginger and a pinch of salt and fry, covered, for a further 10 minutes, stirring from time to time. Add the water, bring to the boil, then simmer for about 15 minutes, until the carrots are tender.

Purée the soup in a blender or food processor, then thin with a little extra water, if necessary. Return the soup to the cleaned saucepan, then season with salt and pepper.

variation

carrot, lime and coriander (cilantro) soup

Follow the method, above, but replace the ginger with the zest of 1 lime, cut into long strips (if you do not have a zester, finely grate the zest). Flavour the puréed soup with the juice of the lime, adding it gradually and tasting until it is to your liking. Garnish with 2–3 tablespoons of chopped fresh coriander (cilantro) leaves, 1 teaspoon of coarsely crushed coriander seeds and the lime zest.