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Cooking: My Spicy Carrot & Sweetcorn Soup

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There’s nothing better than sitting down to a delicious bowl of hearty soup that leaves you feeling full. For me a home made soup is worth the effort because not only are you batch cooking enough to feed the five thousand but it’s also easy to freeze.

There’s something so satisfying about a soup that has no nasty chemicals or preservatives, one that has been made with love and requires very little effort. I made up this recipe using a few sad looking vegetables that were going off in the fridge quicker than me in my car at the sight of a traffic warden.

ingredients.

1 onion

8 carrots, chopped

1 large tin sweetcorn

2 sticks celery, diced

1 tbsp cumin

1 tsp curry powder (less for less spice)

2 pints veg stock (I use 2 veg OXO cubes)

method.

Dice the onion and put into a big pan with a little oil. When soft add the celery and carrots. Add the cumin. I normally cook for around 3-4 minutes before adding the sweetcorn and then sprinkling in the curry powder. Cook for another 4 minutes then add the stock. Bring to the boil and then reduce the heat and simmer for around 90 minutes. It’s best to use a hand blender then to create a thinner texture. I normally add a couple of cups at water at this point depending on the thickness that I want.

 

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