Carrots are a goldmine of nutrients. For the best taste results, use fresh all the way. You want bright orange carrots, with feathery green ponytails, which seem such a pity to discard, and mealies bulging with perfect rows of teeth that you slice off the cob. Now that's what I call fresh! Believe me, you'll taste the difference between that and anything frozen or precut. What could be better than the sweet taste of carrot and corn soup for Rosh Hashanah.
- Cook Time
- Prep Time
- 8-10 ServingsServings
- Little oil for frying
- 2 onions peeled and roughly chopped
- 1 Tbl grated fresh ginger
- 1 heaped teaspoon of cumin
- 1 tsp curry powder
- 2 lbs fresh carrots, peeled and cut into 1 inch pieces
- 2 lbs sweetcorn (yellow corn) off the cob (keep 1/3 aside for the topping)
- 4 cups water (you may need a little more as some soup pots are bigger than others causing liquid to evaporate quicker!)
- 2 pints chicken soup, homemade or 3 stock cubes dissolved in 2 pints water)
- salt and pepper to taste
1. Heat the oil in a large soup pot and fry the onions and ginger until onions become glassy.
2. Add cumin and curry powder and fry for another minute.
3. Add carrots, two-thirds of the corn, the water and soup or stock.
4. Bring to the boil , then reduce heat and allow to simmer covered for 1 ½ hours.
5. Meanwhile, fry the other 1/3 of the sweetcorn in a little oil until golden brown and set asideto cool.
6. After 1 ½ hours, remove the soup from heat and liquidise it, either in a food processor or with a hand blender. If you feel it is too thick add a little stock or water. You don’t want it too smooth just nicely blended as you want a grainy texture.
7. Season with salt and pepper. The carrots and sweetcorn are rather sweet, so you will need salt to bring out the flavours in the soup.
8. Return the soup to the pot to reheat before serving with the fried sweetcorn sprinkled on top.