Saturday, October 27, 2012

In celebration of carrots, carrots and carrots

You can tell we are overjoyed, by the title of this post. If you'd been disappointed by a poor or non-existent carrot crop for the past 5 years and were suddenly gifted these fine specimens, then you'd understand. For the first time since moving here and growing our own vegetables we have an abundance of fine, fat and sweet carrots.

Carrots feature a lot in our diet both as a raw vegetable for salads or used grated in nut loaf or grated in a rice, carrot and sultana salad. Using shop bought carrots has always been OK but fresh from the ground, grown without chemicals is better. This has happened since raising the vegetable beds and adding 13 tonnes of sandy topsoil.

Now we have a glut of carrots it will be great to be able to make one of our favourite soups: Carrot, coriander and orange. It really is very easy to make and is suitable for these cooler wintry days when a bowl of soup and a chunk of home-made bread goes down a treat.

Here is the recipe:

Carrot, coriander and orange soup

1 large bunch of carrots, peeled or scrubbed, top and tailed, chopped.
1 handful of rice
Zest or finely peeled skin of one orange (preferably un-waxed)
Salt and pepper to taste
Finely chopped fresh coriander for in the soup and to sprinkle on the soup
stock cube
enough water to cover ingredients

Bring to the boil, simmer for 20 minutes, leave to cool, blitz with a hand blender. If too thick it can be diluted with a bit of fresh orange juice. Serve warm with fresh coriander, a twist of black pepper and a slice of fresh bread bread. A meal in itself.

Edited to add: We also love carrot cake...


  1. Don't forget carrot cake, umm!

  2. Thanks, good idea, I had actually forgotten about carrot cake - how did that happen? I love carrot cake.


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