Friday, 9 October 2009

Curried carrot soup

3 carrots per person
2 cloves garlic per person
Enough margarine to coat the bottom of a saucepan
Spices - I used nutmeg, tumeric and cumin
About a (British, if there's a difference) tablespoon of tomato puree
About two tablespoons (same proviso) of grated creamed coconut
Warm water

Putting it together:
Grate the carrots
Melt the margarine in the pan
Cook the garlic and grated carrot in the margarine for a few minutes
Stir in the spices followed by the coconut
Add the tomato puree
Add water (stirring it in) and simmer until the water takes on a carrot-y flavour!

I am eating a *lot* of garlic right now, to try to stop freshers' flu taking any more of my time than it has over the past week!

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