Sweet potato, carrot and chickpea soup

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It is cold in Zurich, and this is all I want to eat. It is warming, filling and packed with different flavours – what is not to like about this soup?

Sweet potato, carrot and chickpea soup (recipe found in taste.com.au)

Ingredients

  • 2 tablespoons olive oil
  • 1 large brown onion, roughly chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 1/4 teaspoon chilli powder
  • 600g orange sweet potato, peeled, diced
  • 500g carrots, peeled, sliced
  • 1.5L chicken stock
  • 300g can chickpeas, drained, rinsed
  • 1/2 small lemon, juiced

Method

Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute.

Add sweet potato and carrot. let them sweat stirring often, for 5 minutes until they are all covered with the spices and onion.

Add stock. Cover and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.

Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.

Remove from the heat and blend the soup with an hand held mixer, until smooth.

Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring until it gets to a soft boil. Serve.


Roasted carrot hummus with orange

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I know I am partial to all things carroty… I had to try this one,  mobile calorie intake units or no  mobile calorie intake units to entertain. While it might be a departure from the original carrot hummus recipe (no chickpeas in sight), it was certainly delicious. The kind of food I need to hide from myself to make sure I don’t eat it all in one go. Sweet and spicy, aromatic and smooth, shiny and happy…

PS – Lingue di suocera [mother in law’s tongue] courtesy of Coop Fine Food 

Roasted carrot hummus with orange (adapted from Hugh Fearnley-Whittingstall’s column in The Guardian)

Ingredients 

  • 500g carrots, peeled and cut into 4-5cm chunks
  • 4 large garlic cloves, bashed
  • 2 tbsp olive oil or rapeseed oil
  • 1 small orange, juiced, zest finely grated
  • Juice of ½ lemon
  • 3 tbsp tahini (sesame seed paste)
  • Sea salt and freshly ground black pepper

Method

Heat the oven to 200 oC

Put the carrots, garlic and oil in a roasting tin, season and roast for 30-35 minutes, giving the carrots a good stir halfway through, until tender and starting to caramelise at the edges. Remove from the oven and leave to cool slightly.

Tip the carrots into a food processor. Squeeze the garlic cloves out of their skins and put these in, too, along with any oil from the tin. Add the orange zest and juice, lemon juice, tahini and some salt and pepper, and process to a coarse purée. Add more lemon juice and seasoning as necessary. Serve the hummus warm or at room temperature.


Three root mash

parsnip carrot potato mash

Perfect for a winter meal or a Sunday roast….

Three root mash (adapted from Hugh Fearnley-Whittingstall‘s River Cottage Every Day)

Ingredients 

  • 500g carrots, peeled and cut into chunks
  • 500g parsnips, peeled and cut into chunks
  • 500g potatoes, peeled and cut into chunks
  • 100ml milk
  • 50g butter
  • bay leaf
  • nutmeg to taste
  • salt & pepper

Method

Put the carrots and parsnips together in a pan with salted cold water and bring to boil. Cook until tender.

Put the potatoes in another pan with salted water, bring to boil and cook until tender.

Drain the vegetables leave to steam off for a couple of minutes.

Put the carrots and the parsnips on a food processor with half the butter and blend to a creamy purée. Alternatively, you can use a hand held mixer.

In the same pan you used to cook the potatoes, warm the milk and what is left of the butter. Then add the potatoes and mash until they are smooth.

Combine both mashed vegetables adding plenty of seasoning and the nutmerg. Mix until you have a creamy golden mash.

Blitz the carrots & parsnips in a food processor with a knob of butter and enough milk to give a smooth finish.

Warm the milk and remaining butter in a large saucepan and mash the potatoes using a mouli or potato ricer into the pan. Stir the potatoes into the milky butter and add the carrot and parsnip puree, season well with salt and pepper and mix well to incorporate.