Spiced carrot soup
I’ve made this soup a couple of times this winter, and it’s a real beauty. It involves ginger, coriander and lime – some of my favourite ingredients. It’s also a doddle, and very light and healthy. Another plus is that it can be made a day ahead of time, so it’s a great dinner party starter for those who don’t like to do too much work on the night.
The only thing that was labour-intensive was grinding the coriander and mustard seeds. As I don’t have a spice grinder or a mortar and pestle, I used my pepper grinder. It took an age and I felt like I’d been rock climbing afterwards because my arms were so sore. I have admittedly pathetic hands, but I’m now mulling over investing in a spice grinder. Thoughts?
Recipe after the jump. Continue reading
The evening's ingredients
Well this is actually ESN V for those keeping track at home, but our first post of the evening. Anna and I let our game slip on pretty much every front this go round – forgetting to invite people, choosing the menu late, and then there’s the absence of anything particularly experimental about the seafood (we’re leaving that for the dessert). It’ll still be tasty.
We’re making scallops with cilantro sauce and asian slaw for a starter and miso glazed sea bass.
With the sea bass marinating we turned our attention to the slaw. I dug out the mandolin left in my kitchen when I moved in, fitted the blades, and got slicing! Except not. I think there was a reason they left it behind. Failed at the first hurdle!
Trying to julienne...
So with dull knives in hand, we attempt to matchstick…
-Eve and Anna