This recipe is slightly altered from the original I had at my girlfriend's house.
First of all, is the tea towel not absolutely correct?
Cast of Characters:
Thanks to Dear Hubby for pouring me a glass cider; I had had a super rough day at work.
Start by pulverising your garlic and onion, but don't fret if they are not all the same size; it's going to be blended up.
We had a 2 kg bag of baby carrots (as a rule, I don't like them, but beggars can't be choosers when at Costco)
Chop the carrots into vaguely the same size so that they will cook evenly.
Toss a glug of olive oil in your stock pot, and let it get hot over medium heat.
Add the cumin (I think I have about 2-4 tablespoons here)
Let it become one with the oil and nicely fragrant.
Add in the onion and garlic, and stir to become one with the cumin.
Fire the carrots in the pot, and stir to combine.
Once your onions have softened a bit, and the carrots as well, add in your stock.
I originally started with four cups, but ended up using eight.
Bring up to the boil, and simmer until the carrots are fall apart cooked.
Option A: Use a stick blender
Option B: Use a normal blender, but leave the steam vent open, so that it doesn't explode in your face. I do not want to be held responsible for any injuries.
Option C: Use a food processor with the steam vent open.
Brrrrrrrrrrrr. Wiz until it is smooth and silky.
Adjust the salt and pepper and any other spice you like as you see fit.
Grab your nicely washed cilantro, and rough chop down to the stems.
Tip of the day when buying the big logs of goat cheese: freeze it, then slice off what you need with a bread knife!
Garnish the soup with crumbled goat cheese and cilantro and some crust bread or crackers.
First of all, is the tea towel not absolutely correct?
Cast of Characters:
- olive oil
- onion
- garlic
- cumin
- carrots (this is great if you have say, 20 million pounds of carrots)
- stock (poultry or veg, your choice!
- cilantro
- goat cheese (optional but amaze-balls)
Thanks to Dear Hubby for pouring me a glass cider; I had had a super rough day at work.
Start by pulverising your garlic and onion, but don't fret if they are not all the same size; it's going to be blended up.
We had a 2 kg bag of baby carrots (as a rule, I don't like them, but beggars can't be choosers when at Costco)
Chop the carrots into vaguely the same size so that they will cook evenly.
Toss a glug of olive oil in your stock pot, and let it get hot over medium heat.
Add the cumin (I think I have about 2-4 tablespoons here)
Let it become one with the oil and nicely fragrant.
Add in the onion and garlic, and stir to become one with the cumin.
Fire the carrots in the pot, and stir to combine.
Once your onions have softened a bit, and the carrots as well, add in your stock.
I originally started with four cups, but ended up using eight.
Bring up to the boil, and simmer until the carrots are fall apart cooked.
Option A: Use a stick blender
Option B: Use a normal blender, but leave the steam vent open, so that it doesn't explode in your face. I do not want to be held responsible for any injuries.
Option C: Use a food processor with the steam vent open.
Brrrrrrrrrrrr. Wiz until it is smooth and silky.
Adjust the salt and pepper and any other spice you like as you see fit.
Grab your nicely washed cilantro, and rough chop down to the stems.
Tip of the day when buying the big logs of goat cheese: freeze it, then slice off what you need with a bread knife!
Garnish the soup with crumbled goat cheese and cilantro and some crust bread or crackers.
