Warming Carrot and Courgette Soup

Ok soup season is officially here, so let’s kick it off with a warming carrot and courgette soup. I’m spicing it up with cumin seeds and curry powder, and also a cheeky glug of white wine for some acidity. So, make a batch and stock up your freezer for the cold days to come!

This was made with vegetables my Onperfekt box. Onperfekt are fighting food waste by giving wonky veggies and fruits a second chance. To do this, they set up a shop in in Marnach, selling imperfect produce, and they’ve launched a weekly wonky veg box service. Every Friday, the Onperfekt website publishes a list of all the fresh 100% local vegetables they’ve rescued. And you can then order your box until Sunday. You can opt for a subscription of 6 or 12 boxes, and decide when you want to get them (regularly or from time to time). I have partnered up with Onperfekt to create a series of delicious recipes with imperfect vegetables.

September 30, 2024

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Steps
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Make

Warming Carrot and Courgette Soup

1 onion
2 garlic cloves
700g leek
700g carrots
700g courgette
2 tbsp olive oil
1 tsp cumin seeds
1 ½ tbsp curry powder
1 tbsp fresh ginger, grated
250ml white wine
1l chicken or vegetable stock
Salt and pepper

To serve:
Flaked almonds
Coriander, chopped
A squeeze of lemon or lime juice
A dollop of sour cream

Serves 8

Peel and finely chop de onion. Peel and crush the garlic cloves.

Trim the leek, halve and cut into 2 cm slices. Put in a colander and wash under a running tap. Peel the carrots and cut into 1 cm slices. Trim the courgette, halve and cut into 2 cm slices.

Heat the olive oil in a heavy-bottomed saucepan. Fry the onion for 4 minutes with a pinch of salt until soft, then add the garlic and fry for another minute.

Add the leek and fry for 3 minutes until softened. Add the cumin seeds, curry powder and ginger and fry for a minute.

Add the carrots and courgettes and leave to sweat for 3 minutes, while stirring.

Pour in the wine and cook for a minute. Then pour in the stock and add some salt and pepper.

Cover with a lid and leave to cook over a medium heat for 45 minutes.

After 45 minutes, remove from the heat and puree to a soup with a stick blender. Adjust the seasoning with salt and pepper.

Before serving, briefly toast the flaked almonds with a pinch of salt in a frying pan until golden.

Distribute the soup between bowls and and then sprinkle over each portion of soup, followed by coriander, a squeeze of lemon juice and a dollop of sour cream.

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