By James Bacon
As autumn is upon us, so is soup season. This soup incorporates many of the spices in the Cole & Mason Saunderton spice shaker that help layer the flavours to produce a vibrant healthy lunch. If you decide to pair with the carrot top pesto and crusty bread, it’s a bit of a showstopper too!
Kitchen tools needed: Cole & Mason Saunderton spice shaker, food processor and blender.
Prep: 15-20 minutes
Cook—25 -30 minutes
Ingredients for the Carrot, Cumin and Turmeric Soup
- 6 medium to large carrots (about 650g)
- 12 cloves of garlic, grated or chopped
- 1 large brown onion chopped
- 1/2 a Leek roughly chopped
- 1-2 pieces of fresh Turmeric (optional)
- 1 tbs of Cumin seeds
- 1 tbs of ground Turmeric
- 1 tbs of black pepper
- 1 tbs paprika
- 1 tbs of chilli flakes
- 1L of vegetable stock
- 1/2 a lemon
- Salt to taste
- To serve (optional)
- Sliced spring onions
- A dollop of crème fraiché
- Chilli flakes
- A drizzle of chilli oil
Ingredients for the Carrot top Pesto
- 1 large handful carrot top greens, tough stems removed
- 60g of fresh spinach
- 1 clove of garlic
- Zest and juice of 1/2 a lemon
- 80g of unsalted cashew nuts
- 1 tsp of salt
- 1 tsp of pepper
- 50 ml of olive oil (preferably extra virgin)
- Firstly, fry your spices in a large saucepan for 1 minute, using a little oil. Add the chilli and cumin, then add the turmeric powder and paprika. This will start the flavour layering process.
- Next add your finely chopped onion, leek and garlic. Cook this slowly for as long as you have until the onions are sticky and translucent but not brown - this will bring sweetness to the dish. If the mixture is a little dry add a splash of water to release any spices that may catch at the bottom of the pan.
- After blitzing your carrots and fresh turmeric in the food processor, add them to the pan along with the lemon zest. Cook for 5 minutes before adding 500ml stock and 500ml boiling water.
- Leave to simmer for 20 minutes or until the carrots have softened - the finer you chop your veg the quicker it will cook. Add a squeeze of lemon juice to taste, the carrots are sweet, and lemon will help to balance it out.
- Return the soup to the food processor or use a stick blender to blend. You’ll want to blend until smooth, but this is down to personal preference so blend until you find your desired consistency.
- Serve with a spoonful of crème fraiche and some finely chopped spring onion - I added a drizzle of chilli oil for an extra kick.
Method for the carrot top pesto
- Place all of the ingredients except the oil into a food processor, starting with carrot tops and spinach followed by the cashews, lemon, salt & pepper. Pulse until all ingredients are combined then scrape the sides of the food processor/blender down with a spatula. You can then start to drizzle in the oil with the speed set slightly lower. Season to taste.
- Serve on crusty bread or toast and serve with your soup! I like my pesto quite dense without too much oil but again this can be adjusted to your preferred texture!
TIP : You can make use of your food processor to speed up the timing of all that chopping this also helps with the cooking time too.