Creamy Carrot & Ginger Soup

I don’t know about where you live, but here in the South East of England Autumn is just starting and it’s getting chilly. What better way to start autumn than with a lovely, warming soup? This is so easy, cheap and ready within 25 minutes. 🙂

Ingredients

  • 1 red onion, peeled and chopped
  • 10 carrots, peeled and chopped
  • A cube or large sprinkle of vegetable stock
  • Ginger paste
  • Coriander
  • Rapeseed oil

 

Method

Place a teaspoon of rapeseed oil into a hot pan and then place your chopped onions in.

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Laugh at a mutated carrot

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Add the rest of the carrots to the pan and mix well with a good sprinkle of dried coriander.

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Then add the vegetable stock in it’s dry form.

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Add a large squeeze of ginger paste, then pour in a pint of boiling water.

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Allow to cook on a low heat for 20 minutes, or when the carrots soften.

Now it’s time to blend. Be careful that your blender is tightened up properly because you don’t want hot water to spray out onto you. (Speaking from experience btw.)

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Pulse blend until you get a lovely thick paste.

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Serve straight away with some more coriander, perhaps some soy sauce and a good chunky roll if that’s your thing.

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This is literally the best soup I’ve ever made and it was really, really filling. 🙂

 

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Quinoa, Bean and Pepper Salad

Here is a quick, easy and nutritious salad recipe that can be eaten on the go.

Ingredients:

  • ¼ of a bag of Quinoa (Tesco is by far the cheapest place to purchase Quinoa at £1.69 a bag.)
  • A whole yellow bell pepper.
  • A whole red onion.
  • A handful of pinto beans. (Pre- soaked or from a tin.)
  • All-purpose Caribbean seasoning.

 

Method

 

  • If you are using pre-soaked pinto beans, you will need to cook these in water on a high heat for approximately 30 minutes first. If you are using tinned pinto beans, drain excess liquid and put to one side.
  • Pour quinoa into another pan of water and cook on a high heat for 20 minutes.
  • In the meantime, deseed and chop the pepper and peel and chop the onion into small chunks. Place in a large bowl.
  • Add cooked pinto beans (or from a tin) into the bowl a long with the cooked quinoa.
  • Mix all the ingredients together and sprinkle with Caribbean seasoning for acquired taste mixing again.

I’m lazy, so I just ate it out of the big bowl I mixed it in. You can serve with a fresh, crisp salad if you’re that way inclined.

 

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