Recipe Week – Laura

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Our next recipe is from the gorgeous red-haired Laura, food contributor to the new Nor-Folk venture, and lives in Norwich with her son Oscar.  I discovered Laura’s love for cooking  on instagram.  Her food pics are warming, inspiring, make me hungry and wish that I was a neighbour every time.

From Laura:

In our house this is a winter staple. Simple and wholesome, it packs a vitamin punch while the lentils make it a more substantial meal. The ginger and cumin provide warm spice and earthiness while the Queen of Citrus: the blood orange, brings a welcome sweetness that is often popular with children. Perfect for rosy-cheeked days.

The recipe is easily doubled to feed more mouths, provide the same mouths with seconds or to pop in the freezer.

Carrot, Blood Orange & Ginger Soup
(Serves 3-4)

1 tablespoon rapeseed oil
1 onion (finely chopped)
4 or 5 carrots (approx. 400 grams, chopped)
2 cloves of garlic, minced
1 teaspoon ground cumin
100 grams red lentils
2 thumbs of ginger
2 blood oranges
1.2 litres vegetable stock

Image-1

In a large pot, fry the onion in the oil for 10 minutes over a low heat until softened but not browned before adding the chopped carrots (I leave the skin on when making rustic soups like this for equal parts health and laziness) and garlic. Gently fry for a further few minutes.

Add the ground cumin, stirring continuously for a minute until the contents of the pan are coated. If it begins to catch, add a splash of water.

Add the lentils and stir through until coated by the oil before adding the stock. Homemade stock can take this soup to the next level, but otherwise use a good quality shop-bought job.

Grate in the ginger and the zest of one of the blood oranges. Bring to the boil, then turn down the heat and allow to simmer for 20-30 minutes until the carrots are tender.

Add the juice of two oranges. Blitz with an immersion hand blender. If it seems a little too thick, add a little more stock or hot water. Check seasoning. I like to serve this with plenty of freshly cracked black pepper, crusty bread for dipping and maybe a swirl of yogurt.

Image-1 (1)Looks good right! x

You can follow Laura on instagram here