spiced carrot soup

I can’t believe it’s been over a month since I last posted a recipe. It has been an incredibly busy fall but life is finally slowing down and I hope to return to posting a weekly recipe. Fall is definitely here; the landscape is a sea of gold and red, frost and mist grace each morning and evenings are spent around our wood fireplace. I LOVE fall and the food that comes with it. I made my first soup of the season and I am excited to share it with you. It’s super easy and tasty. This recipe came from a new cookbook I treated myself to earlier this summer called Ripe Figs by Yasmin Khan. It features recipes and stories from Turkey, Greece and Cyprus. I hope you enjoy this soup as much as I did. The spice is delicated so adjust to your taste.

Ingredients

2 tablespoons olive oil

2 tablespoons salted butter

1 medium onion, finely chopped

1 medium potato, peeled and finely chopped

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1lb/450g carrots, peeled and chopped

5 cups/1.2 liters vegetable or chicken stock

salt and pepper

Creating the Magic!

Heat the olive oil and butter in a large saucepan. Add the onion and saute for 5 minutes over medium heat.

Add the potato, coriander, and cinnamon and fry for 1 minute, then add the carrots, stock and a dash of salt and pepper. Bring to boil, then lower the heat and simmer for 20 minutes or until the carrots have softened.

Let the soup cool and then blend the soup in a blender. Adjust the seasoning to your taste. Serve warm.