I made this the other day, and have only just got around to eating it. I quite often make it. The thing that really makes it is coriander stalks.
Chop up an onion and soften it gently in butter, peel and chop roughly about 500g of carrots, then add half a few coriander stalks and leaves, chopped. Add 1 litre chicken stock (others are available - this is what I use) - and bring to boil. Simmer gently with a lid until the carrots are soft. Blend and taste. Salt and pepper should be added at some point, more liquid (stock or water) can be added if it's too thick (it usually is, which suggests starting with more liquid).
Other possible ingredients include: parsley, shallots, tarragon (instead of coriander), a slosh of white wine or sherry, a little paprika, lemon juice, orange juice, anything suitable. Eat it with a dash of cream, sour cream, yoghurt, creme fraiche...add some lemon juice to keep the colour bright.
What I ate today
I ate out - at Cardak in Broadstairs - probably the best Turkish restaurant in Thanet, and possibly the only one. (Kebab shops don't count).
Chop up an onion and soften it gently in butter, peel and chop roughly about 500g of carrots, then add half a few coriander stalks and leaves, chopped. Add 1 litre chicken stock (others are available - this is what I use) - and bring to boil. Simmer gently with a lid until the carrots are soft. Blend and taste. Salt and pepper should be added at some point, more liquid (stock or water) can be added if it's too thick (it usually is, which suggests starting with more liquid).
Other possible ingredients include: parsley, shallots, tarragon (instead of coriander), a slosh of white wine or sherry, a little paprika, lemon juice, orange juice, anything suitable. Eat it with a dash of cream, sour cream, yoghurt, creme fraiche...add some lemon juice to keep the colour bright.
What I ate today
I ate out - at Cardak in Broadstairs - probably the best Turkish restaurant in Thanet, and possibly the only one. (Kebab shops don't count).
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