A workers' cooperative growing food on London's edge in the Lea Valley

Carrot and ginger soup with salted pumpkin seeds

(serves 4)
2 tbsp olive oil
1 onion roughly chopped
4 garlic cloves, roughly chopped
½ tsp turmeric
1 tsp ground cumin
Pinch of cayenne pepper
1cm ginger, peeled and smashed
700g carrots sliced into 2.5 cm rounds
1 large potato peeled and cubed
1 ltr vegetable stock
Salt and black pepper

For the topping:
2 tbsp pumpkin seeds
Oil for frying
½ tsp salt
4 tbsp crème fraiche or equivalent
2 tbsp chopped coriander

Heat the olive oil in a large saucepan and fry the onion until soft for 3-4 minutes. Stir in the garlic, turmeric, cumin, cayenne and ginger and cook for another 3-4 minutes until garlic has softened.

Stir in the carrots and potatoes. Reduce the heat and cover the vegetables to cook for another 20 minutes stirring occasionally.  Pour over the stock and simmer uncovered for another 20 minutes. When soft blend the soup and season well.

For the topping heat the oil in a pan, add the pumpkin seeds and fry till toasted, sprinkle with salt. Top the soup with seeds, a dollop of crème fraiche or alternative, and chopped coriander.

Categories:  Recipes, carrots

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