There appears to be an orange theme to my food recently, which for me is not surprising. I mentioned in a previous post about suffering from chronic stress induced stomach pains. I am also a Reiki practitioner, and with my understanding of the chakra system, the colour Orange is associated with the area that needs comforting for me. So alot of my recipes (blogged and unblogged) have been comfort foods, and orange has featured. Today is no exception with my Carrot and Coriander Soup.
Take a large white onion and dice.
Place this onion into a cold pan, with cold oil, and set over a low heat and begin to gently cook through. While this is happening (It should take about 15 minutes – that’s how “Low Low Low” you need your heat), grab a large bunch of Coriander, about 2 inches of Fresh Peeled Ginger Root, some salt and a drizzle of Olive oil and place into a food processor, and whizz it up into a smooth(ish) green aromatic paste.
Add this to your onions and fry off. Make sure you keep stirring it so it doesn’t catch and burn on the bottom of your pan.
Now, put your carrots into the pan with about a cup of water, cover and simmer on a low heat for approximately 20 minutes. I used 1.5KG of carrots, and sliced them evenly.
Once they are cooked through and soft enough to stab with a fork, but not mushy enough that they break apart when touched, place them in a blender with some boiling water and whizz up into a smooth, thick soup. I used about 2 litres of Water and “Batch Whizzed”. If you find that the soup is too runny and thin, don’t worry. Just grab a large white potato, and in a small pan of water, boil it until soft and drop the whole lot, (water and potato) into your blender and whizz. The result is a white creamy, starchy mixture that naturally thickens the soup when stirred into it.
Serve the soup with hot crusty bread!
Oh and if you fancy, please take a look at our Holistic site Teaching Therapies.