Carrot juice recipe
Felicity Cloake’s perfect carrot and coriander soup. The version in the New Covent Garden Soup Carrot juice recipe’s book, meanwhile, is finished with raw grated carrot, which I don’t recall being a feature of the original, but it does work well in a thinner soup, though, seeing as mine will be thick with carrotty goodness, I don’t think it needs the extra roughage: there’s something very comforting about a thick, velvety pottage in the dark days of winter.
Nigel Slater sneaks in a bit of cumin and chilli. You could, of course, just sprinkle a few chopped leaves on top for emphasis, but I’m going to make them into a vivid, green puree, which not only looks dramatic, but packs more of a flavour punch. Strictly speaking, Slater’s recipe is billed as a spiced carrot soup, and he adds cumin and chilli as well, while New Covent Garden suggests a sprinkling of nutmeg, which is a nice idea in a creamier soup, though I’m going to keep my version strictly coriander-focused. I’ve gone for the red sort, to back up the sweetness of the carrot, but yellow is also acceptable, while garlic adds a welcome sharpness. As with many vegetable soups, most recipes offer the choice of chicken or vegetable stock, the former, for meat-eaters, offering a more neutral base than many commercial vegetable versions, which taste strongly of dried herbs. Watson’s water works fine if you don’t have either to hand, but stock will give greater savoury depth.
1970s touch, but, while never unwelcome, I don’t think it’s strictly necessary for good results. Nor, indeed, is the milk he adds along with his stock, which, like the New Covent Garden Soup Co’s single cream, serves only to dilute the flavour of the carrots. If you want a richer result, by all means stir some cream in at the end. Not so elemental: Guy Singh-Watson’s list of spices is rather long. Cut out a circle of greaseproof paper the same diameter as a large saucepan.
Add the garlic and coriander seeds, fry, stirring, for another minute or so, then add the carrots and turn to coat them in the hot fat. Wet one side of the greaseproof paper, put it damp side down on top of the vegetables, then cover the pot, turn the heat right down and leave to sweat for 30 minutes. Bring to a simmer, then leave to bubble away gently for another 30 minutes. Meanwhile, whizz the coriander, neutral oil and citrus juice to a puree, then season to taste. Check the seasoning, and serve topped with a swirl of the coriander puree or some chopped fresh coriander, if you prefer.
Is carrot and coriander soup a taste of the past for you, or has it never gone away in your household? Does anyone know if it is indeed a John Tovey creation, or does it predate him? And which other classic soups are due a revival this winter? Media Limited or its affiliated companies.
Who can resist a slice of moist, frosting-topped carrot cake with a warming cuppa? If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don’t have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins. 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs.
Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. Add the cream cheese and beat briefly until soft and smooth.
