Carrot and potato soup with cumin and gingerPosted: January 31, 2014
I love to bits my nephews and nieces, but sadly, I don’t know very well. I don’t go to Lisbon that often, maybe once or twice a year and only for a few days. It is a real shame that I missing out the kiddies growing up. I try to keep up with their everyday life, and always find amusing when I found in these kiddies my own quirks. F, the oldest one is fearless in the water. I, the youngest one and my goddaughter, always wakes up in a bed mood and take her time to engage with the rest of the world. And, this Christmas I found out that V, the middle one refuses to eat his soup. “Oh, my dear boy, how can I understand you!”, I thought.
At the table the drama start to unfold, while I was having a déjà moment. “Eat you soup, V. Now.” said his mother. “You won’t eat anything else”. “No”, he answered and smiled defiantly. “V, try the soup”, replied the mother. V is a sweet kid and forced himself to have a spoon of the greenish liquid. “I don’t like soup”, he told his mother. “You don’t like soup???”, I asked him. “No, I don’t like soup” he retorted “I only like pumpkin soup. Or carrot”. Qed– not liking soup and taste preferences seems to have a strong genetic correlation. What else could I do but support V not to have his soup? He eventually moved to the main dish and dessert, soup uneaten… That is my boy!
This one is not a pumping soup, now out of season, but I guess carrots would have been enough for V to take at least 5 spoons. Or maybe even six.
Carrot and potato soup with cumin and ginger (adapted from a recipe found in taste.com.au)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 2 teaspoon grated ginger
- 3 carrots, roughly chopped
- 2 floury potatoes, roughly chopped
- 1 teaspoon of cumin seeds
- 750ml chicken stock
- Salt and pepper
Heat the olive oil in a large saucepan until it is pipping hot. Then, add the onion, garlic and ginger and let them fry for 3 mins or until just soft.
Add carrots, potatoes and half the cumin seeds. Cover, reduce heat to low and let them sweat for 7 mins or until just golden.
Add stock, cover and simmer for 15 mins or until vegetables are just tender. Cool slightly then blend until smooth.
Season to taste, and sprinkle with some cumins if you like.