Homemade soups
Judith’s carrot and ginger soup
A good 1 inch root ginger – more if you like it gingery – sliced thinly
6 or so carrots, peeled and sliced
2-3 cloves garlic, chopped finely
1 onion, peeled and sliced
2-3 sticks celery, chopped
1 medium potato, peeled & sliced
Salt, pepper, mixed herbs to taste
50+grams split red lentils
2 tblsps oil
Gently fry onions, carrots, celery, potato, ginger & garlic for say 10 minutes, until coated with oil.
Add lentils and boiling water, say a litre or more – add more water later if too thick. Simmer for say 30 minutes until veggies are soft but not mushy, stirring occasionally. Liquidize until smooth, then sieve or strain – a colander will do instead of a sieve to eliminate odd stringy bits. Add more water if too thick. Reheat to serve. Will freeze well in portion-sized amounts for another day.
All quantities can be much altered!!
Another good autumn soup is with tomatoes, onions, celery and windfall eating apples – throw in whatever quantities you have to use up, but the emphasis should be on tomatoes with apples as second ingredient. Apples really make a difference. Again liquidizing & sieving takes care of tomato & apple skins quite well.