The winter clouds part and in the park a thin ray of sunshine illuminates a single crocus striving to push its trampled head above the prairie of discarded KFC boxes … spring has arrived in Bethnal Green. This beautiful natural wonder heralds the change of the seasons and signifies that perhaps it is time to move on from the hearty comforting soups of winter and turn our attention to something lighter, fresher and more frivolous. This carrot, ginger and honey (and coriander) soup fits that bill.
Preparation time: 10 minutes
Cooking time: 50 – 60 minutes
Skill level: Easy
- carrots – peeled and grated – 600g
- 1 medium onion – thinly sliced
- fresh ginger – grated – 20g
- clear honey – 1tbsp
- juice of 1 lemon
- water – 900ml
- coriander – chopped – handful
- olive oil – some
- s and p
Heat the oil in a large heavy-bottomed pan and add the onions and ginger. Sweat gently for 10 minutes making sure the onions do not go brown.
Next add the carrot, honey, lemon juice, salt and pepper and stir to coat in the oil. Pour in the boiling water, bring back to heat and simmer for 45 minutes. You may need to add a little more water to make up for evaporation.
Remove from the heat and liquidise with a hand blender.
Return to the heat, add the chopped coriander and check the seasoning.
Serve immediately (with a swirl of soured cream if feeling extravagant) or put in a flask and take to work.
Verdict: Sweet and gingery and carrotty and soupy.
Drink: Spring water
Entertainment: Eaten at work…so random surfing.