Carrot Soup & House Salad


As we had too much meat during the 5 days my husband was off work, we had non meat dinner – soup and salad.




Soup was carrot soup flavoured with cumin, coriander and chicken masala that we bought in India (I used to use curry powder).  I probably wrote the recipe before but I might’ve changed it over the years although the base is the same.  I first sautee cumin seeds in olive oil, add onion (today I used Japanese leek as there was 1 of them left from last night’s dinner), garlic and ginger, then add cumin powder (that I dry roast and mill at home), coriander powder and chicken masala.  I then add sliced carrots (I slice them very thinly about 2-3 mm each), stir them so they are covered with the spicy oil, then add water to the level of the carrot, add chopped coriander stems and leaves, salt & pepper, let it come to boil, then turn the heat down, put the lid on and simmer it for about 20 minutes until the carrots are completely soft.  Then I put it in a blender to make it nice and smooth.  It’s very sweet from carrot but a little spicy from the masala, flavoured with cumin, coriander and coriander.  Really good.



I used lots of different vegetables etc for the salad.  From the centre near you, clockwise, are: tomato, yellow pepper, avocado, carrot (I let it marinate with lemon juice, salt, pepper & olive oil for an hour or so), new potato with shallot and cornichon (with lemon juice, salt, pepper & olive oil), boiled egg, lentils (I use nutty Italian ones), red pepper, and cucumber.  The red things in the middle are goji berries and the dark green ones all over are pumpkin seeds (dry roasted).  I also prepared some salad leaves.  The salad dressing is very simple, just lemon juice, olive oil, salt, pepper, grain mustard, honey.  It had lots of different textures, very enjoyable.


I did make more than we could eat for dinner, but the left-over will be my husband’s lunch tomorrow.  There was enough soup left for both of our lunches, too.




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