A hot soup for a cold day.
Most days I cook without using a recipe. When watching Masterchef the challenge that most intrigues me is the Invention Test. I always say that I would be very good at this but very bad at everything else, especially at plating food and anything to do with molecular gastronomy (e.g. making those spheres that pop in your mouth, revealing a new taste sensation).
The question I get asked quite frequently about using the Thermomix is whether I stick slavishly to the given recipes or whether I am able to adapt any recipe for use with this machine. The answer is that I have my own ideas but follow some set recipes for guidance as to speed, temperature and time. This is only because I do not like making mistakes, otherwise I would abandon the set Thermomix recipes and really go off-piste. At the moment I am more secure doing the black runs.
The one problem with making up your own recipes is that I very often neglect to write down the ingredients and method. This causes a bit of anguish later when the children ask for the same rice, soup, salad etc. This is one of the reasons I started this blog, so that they can have access to the recipes (hopefully) forever.
I have made many variations of this carrot soup and the one here is the most basic. Nevertheless, with the addition of the seed and nut topping and rosemary oil, the soup is transformed into something more presentable for your guests.
For the conventional, non-Thermomix method of making these toppings, please scroll right to the end of the post. There is also a Carrot and Orange Soup here.
For the Soup:
450 g peeled carrots
150 g celery
120 g onions
20 g peeled garlic
20 g peeled fresh ginger
30 g olive oil
800 g vegetable stock
OR
800 g water and 2 teaspoons Marigold vegetable stock powder
How to Make:
Cut the carrot, celery and onion into even sized cubes and place in the Thermomix bowl. Chop for 5 seconds/ speed 5.
Add the olive oil and saute 6 minutes/ 100C/ speed 2.
Scrape down the sides of the bowl with a silicon spatula and add the stock or water and stock powder. Cook for 15 minutes/ 100C/ speed 2.
Puree the soup for 1 minute/ speed 10, increasing the speed from 5 – 10 in the first 20 seconds.
To Serve:
I topped the soup with the chopped seeds and nuts and herb oil I made earlier. The same topping also went on some toasted flat bread.
How to make the soup in a conventional, non-Thermomix way.
Cut the carrot, celery and onion into even sized cubes and place in a food processor. Chop for a few seconds until the vegetables have broken down into smaller pieces.
Place the vegetables in a pot and add the olive oil and saute for a few minutes over a medium heat.
Add the stock or water and stock powder. Cook for 15 minutes or until all the vegetables are softened.
Using a hand-held stick blender or a food processor/ blender, puree the soup until it is smooth.
Serve with the said toppings or with a dash of cream.