Last year, we grew a small bed of carrots. Beyond unearthing a couple, which were decidedly green - the green bits are safe to eat but taste like eating carrot tops - we didn’t get around to unearthing more until earlier this month. OMG, I have never seen so many deformed carrots!
They’re multi-coloured, which surprised us, until we found the label. Turned out that we planted a rainbow packet of purple, yellow and white carrots as well as the traditional orange. How anybody grows straight carrots is beyond me. These were planted in a new, raised bed, which was filled with fresh compost, and they still turned out looking like mutants! Seriously, this one looks like he’s got a lizard’s head.
Today, I turned some of the larger mutants into soup for lunch. Four of them, including the beast above This is inspired by a recipe from Leites Culinaria., (I just utilised their spicing.)
1-2 tablespoons oil
1 onion, peeled and roughly chopped
1 large clove garlic, crushed
1 tablespoon grated ginger
4 large carrots, peeled and sliced
1 cup/200g split red lentils
2 litres boiling water
2 chicken stock cubes
1 teaspoon ground coriander
1 teaspoon ground cumin
Salt and pepper to taste
- Heat the oil in a large saucepan and gently fry the onion, garlic and ginger until the onion is soft.
- Stir in the coriander and cumin and fry until the aroma rises.
- Pour over the boiling water. Add all the remaining ingredients and simmer for 20 minutes or until the carrot and lentils are soft.
- Blend in the saucepan with an electric stick blender.
- Check the seasoning and serve with fresh bread.
- Pam (As you can see from the photo above, I like my soups to have a bit of texture.)