The Three C's....carrot, camera, common sense.

Hello My Lovelies,

Just a quick one today as you know from my last post that I headed off down The Thames River today to go sea-glass and sea-Pottery collecting, got some lovely stuff but you'll have to hold on until tomorrow to see it as it needs a scrub, in order to look it's best for you all. Now don't go getting impatient even the worlds top models like to look their best for their photo's.

Instead and because I had to get up so early, so as to get where I needed to be for low tide I thought I would share with you my own recipe for Carrot and butternut Squash Soup.

This is a wonderful warming soup, just what you need after a morning on a freezing cold Thames River. Was really mad at myself this morning as I forgot my camera and the mist was beautiful; along with the wading birds and the river it's self, it was really magic there today.

INGREDIENTS:-

Olive oil.

1 large onion.

1 1/2 lb of carrots sliced............. I don't peel carrots I just wash them.

1 butternut squash..... peeled, reseeded and chopped. (my one weighted about 3lb)

2 to 3 garlic cloves peeled and crushed.

1 1/2 pints of stock, Chicken or vegetable. (I use knorr chicken stock cubes because they don't have chemicals in them that effect my fibro, so they are very good.)

Nutmeg, sage and thyme, to your taste. Alternatives are chillies, curry powder, cumin and coriander.

Salt and black pepper to taste. (I always use sea salt for health)

METHOD:-

Using a large pan , as this makes heaps. Heat a little oil in the pan, over a medium heat. Add the onion and gently fry them until they are soft and translucent.
Add the sliced carrot and mix well. Once mixed with the onions and half of the stock. Bring up to a gentle boil and let it boil for about 5minutes. After 5mins add the butternut squash and the remaining stock.
Add the garlic, adding the garlic at this stage will give it a nice gentle garlic flavour.
Add the nutmeg, sage and thyme. I think this is better if I leave you to work the amount out for your own tastes, as we all differ. Also because you may be using different herbs and spices to me.
I try to use fresh herbs wherever I can. But dried will do the job.
Add the salt and pepper to your requirements.
Bring back up to a gentle boil, then turn it down in order to simmer the soup and slam the lid on, leave it for about 20 to 30 minutes.
To see if it is ready.....push the point of a knife into a slice of carrot and squash to see if they are cooked through.

Using a stick hand blender, blend the soup until completely smooth with no big lumps.
Now is the time to adjust any seasoning, spices or herbs that you have used.
Also check that it is of the consistency you like, if not either add more stock or water.
Bring the heat back up and serve.

You can serve it with a dollop of crème fraiche, natural greek yoghurt, or be naughty and use cream.
I often serve it with home made cheese scones or some nice crusty grannery bread.

ENJOY




This is a great soup for any of you who are on a diet or health concious as it is low in fats, but high in vitamins and fibre.

Why the title of this post
1 Carrots... this started as a carrot soup years ago and one day I threw in a squash that needed using and the rest is history, but the kids still call it carrot soup.
2 Camera...note to self..TRY TAKING OUT THE HOUSE SOMETIMES D'UH
3 Common sense, remember camera and Wellington boots. The Thames River is very muddy and my hiking boots are now a total mess.

Much Love
Lia
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