Forget all the fancy stuff entailing strange spices and foreign unguents, this is a mildly spicy Vegetarian(ish) recipe to warm the cockles on a chilly day. Like all my stuff, it’s easy to make, only requires that you pay attention during the cooking phase, and entrusts that you will not add any unwanted extremities to the mix through clumsiness handling sharp bladed objects.
Two medium onions
1 bunch fresh Coriander (a.k.a Cilantro) A handful
A large teaspoon of bacon grease (I did say Vegetarian-ish didn’t I?)
Half a teaspoon of dried chili flakes or 2 dried chilis
Half a teaspoon of garlic powder or three cloves of garlic (that’s three segments of a bulb)
A teaspoon of salt
Black pepper to taste
1 tablespoon cornflour
Four litres of water (Maybe more, maybe less)
A large pasta pan
A liquidiser or blender
A second large saucepan
A frying pan
Put the frying pan on a low heat, add the bacon grease, fine chop the two onions and drop them in the frying pan. Add the garlic or garlic powder and chili and let the onions sweat until they are very soft. Take off heat and put aside for the next phase.
Wash and clean your carrots, cutting off the green tops which should be discarded. Put four, possibly even five litres of water in your big pasta pan, chop the carrots, add half the salt and bring to the boil before leaving them to simmer for at least half an hour until the carrots can be mashed into a mush with a fork. If they aren’t soft enough to be mashed, they ain’t ready.
Fine chop Coriander (Cilantro) and enjoy the smell. Dried Coriander or powder simply doesn’t work so well. It’s okay, but not that brilliant.
In suitable batches, depending on your blender or food processor, put the carrots, their cooking liquor and Coriander through blender, adding a large dollop of the onion garlic and chili mash with each batch, decanting each blended batch into second large pan until the onion mash and boiled carrots are thoroughly blended.
Put Carrot and Coriander mix on a low to medium heat.
Now put a few tablespoons of water in the cornflour and mix to a milky liquid. As soup mix starts to bubble a little, stir this liquid in until thoroughly mixed. Keep on the heat until you have a smooth, orange liquid dappled with dark green specks. Add rest of salt and black pepper to taste. Serve with bread of choice. A crusty bun is nice.
Let the rest to cool before decanting into a plastic container and putting in the freezer for future use.