A good ol’ bowl of wholesome soup can warm you up even on the chilliest autumnal days. Turmeric is renowned for having awesome health benefits and carrots help you see in the dark, so grab a bowl and feel the super effects!
Makes 4 big bowls.
Alrighty you'll need:
For the tandoori chicken kebabs
2cm fresh ginger
2cm fresh turmeric
1 large (2 small) clove garlic
1/2 tsp. salt
1 tsp. cumin
1 tsp. cinnamon
1/2 tsp. ground turmeric
1 tsp. tomato paste
8 carrots
2 tbsp. raisins
1/4 cup pineapple juice
2 tbsp. chopped hazelnuts
2 tsp. za’atar
Lambs lettuce
Olive oil
Flaky salt
4 dollops* of The Collective Straight Up yoghurt
*dollop = 1 heaped tablespoon
Nibs etc hot tip: taste as you go and find a level of spice that works for your tastebuds.
Now you just need to:
Place your raisins in a bowl with the pineapple juice and set aside.
Wash – don’t peel – and chop your carrots roughly into 1inch cubes. Set aside.
Peel and finely chop your ginger, turmeric, garlic, and using a pestle and mortar grind into a paste (adding a drop of water to facilitate). Add your spices, and grind until it’s as smooth as you can get it.
Heat a couple of tablespoons of olive oil in your large sauce pan for about 30 seconds before adding your spice paste. Cook through on medium high until softened and starting to golden, before adding your tomato paste and letting cook for a further minute or two.
Add your carrots, another large pinch of salt, stirring with a spoon to coat in the oil and spices, before covering and lowering heat to low. Leave to cook in their own juices for about 30-40 minutes, until carrots are well softened – stirring occasionally to ensure nothing is catching on the bottom. Temporarily take the cooked carrots off the heat, add 1-2 cups of hot water as well as a touch more olive oil to help emulsify, and using a hand blender, puree until smooth. Add as much water as needed until desired consistency is reached. Place back on the heat and season to taste – you may want to add a pinch more salt, ground turmeric, cumin and cinnamon. Heat on low-medium heat with a lid half on, until hot and gently simmering.
Meanwhile, pour the raisins and juice into a frying pan, and heat on medium-high heat for a few minutes, until the juice has reduced and is starting to caramelize. At this point, add the hazelnut and za’atar mix, and stir together over a medium flame to heat through and coat evenly, until you are left with a sticky nutty mix – but no solid caramel!
When ready to serve, dish up your soup, top with a dollop of Straight Up, crumble over about a teaspoon of your sticky spiced nut and raisin mix, a small handful of lamb’s lettuce, drizzle of olive oil and pinch of flaky salt. Accompany with a slice of rye bread or seeded bread slathered in butter.
this lip-smackin' recipe is made with...
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