I feel in somewhat better spirits tonight as I know it will be a little warmer in 24 hours time. I had a delivery of oil at teatime and the aga man is able to call tomorrow and get us up and running again, fantastic.
Onto the soup I mentioned previously, this comes from the Whaletail Cafe cookbook. The Whaletail is a veggie cafe in Lancaster, it's a fantastic place to eat and they brought out a little cookbook to share some of their wonderful dishes.
We will be sampling the Thai Spiced Carrot Soup, I've made it twice now and it is a lovely fragrant and tasty soup with a hint of sweetness and not too spicy, very velvety, calming and satisfying.
If the text is a little small to read in the photo, here is the ingredient list which makes enough for 4, I made half the amount incase you think there doesn't look to be much in my photos.
Here's what you need:
1 medium onion, roughly chopped
750g carrots, peeled and halved across
4 cloves garlic, crushed
2 small potatoes, cut into 4 pieces
1 red chilli, chopped with seeds
2 sticks lemongrass, take outer husk off and bash with rolling pin
1 thumb root ginger, peeled and chopped
1 lime, zest and juice
200g creamed coconut (I only had coconut cream but it worked fine)
2 tablespoons oil
1 pint stock
40g fresh coriander
Heat the oil on a low heat in a large pan and cook the onions until transparent.
Add the garlic, chilli and ginger and cook for a couple more minutes.
Add the carrots, potatoes, lemongrass and stock. Bring to the boil and simmer gently for approximately 20 mins until vegetables are soft.
Add the coconut, stir thoroughly and simmer for a further 5 mins.
It is a lovely creamy, orangey colour at this point.
Remove the lemongrass and discard. Add the lime zest and juice and the fresh coriander.
Liquidise until smooth, adding more water if required.
Season to taste and serve!
Voila! Hope you enjoy it as much as I did and if you ever find yourself in Lancaster do look up the Whaletail.