Cheap and tasty – you can zing it up by adding chilli flakes and lemon juice on the carrots for that sweet and sharp tang.
Don’t be scared of salt – anyone you think is better at cooking than you, has cured their fear of salt and butter. That’s it.
Ingredients
- Big Bag of Carrots
- Couple of onions
- Bulb of garlic
- Sugar or honey or something sweet.
- Garam Masala/ any old curry powder you have in the cupboard
- Oil of some kind
- Salt and pepper
Optional
- Veg stock/ chicken stock
- Sour cream /yogurt
- Coriander
Utensils
- Baking tray
- Some kind of blender
- Large saucepan
Process
- Oven on at 200C
- Peel and slice carrots lengthways chuck in the baking dish pop some oil on them and honey and give them a shake to cover
- Peel and quarter onions chuck in the pan also
- Chop the bottom or the top off the garlic bulb, cover in oil and wrap in foil and also chuck into the pan.
- Cover everything with oil and garam masala – plenty of salt and pepper .
- Pop in the over, check after 20 minutes – a bit of a char is nice but not burnt embers.
- Once you’re happy that they’re cooked, remove from oven take garlic out of foil, give it a squash and get all the good bits out.
- You’ll need to decant the veg into some kind of large pan unless if you have a hand held blender, if you’re lucky enough to have work top blender, add it to that.
- Once into the pan or blender you can add your stock, or if not water, to the vegetables and blend – pour in the liquid bit by bit so you can have the consistency that you want. If you don’t want to have to reheat the soup before eating use hot water or stock so it’s ready to go straight after blending.
- Give it a taste – add as needed salt and pepper – you can add more curry powder if you like as long as you blend it throughly again.
- Pour in to bowl – add topping of choice, I like yogurt and coriander and chillies, but toasted seeds are good as well.
Matt writes a cooking column for BOTHER magazine. You might like it.