I can't believe that its June and I am craving for a bowl of tangy soup. Part of the reason is this crazy indecisive weather. I don't know what its like where you are, but here in Wales it has changed from rain to shine, shine to rain within moments. I mean yesterday, I left the house with a coat on as it was raining quite heavy, by the time I got into the town centre the sun was blazing and many people were donning T-shirts and naked legs, I most definitely felt overdressed, but not today - its very, very breezy outside. In fact, its similar weather to that day when I lost my plastic greenhouse and compost bin.
I am so glad I don't have any physical running around to do today for my upcoming venture and can stay happily indoors. However, this doesn't mean I haven't got loads of things running through my brain, so instead of making the most of my free day lazing in front of the computer; or TV with a DVD as I have done most of the week, I got on with a bit of cooking and stirring of pots.
One of the dishes that I completed earlier was this sweet Carrot Soup. I know Carrot Soup, doesn't sound that exciting and I guess its not, but if I mention it with Tamarind, it may just peak your interest. I personally love the flavour of tangy tamarind, there is something just soothing about it, the way lemon soothes when you have a bit of a sore throat.
I like this soup bowl, I got it a couple of years ago when I went to Paris for the first time ever. It only comes out now and again; and has appeared on this blog a couple of times already.
I will happily share with you my recipe for this particular carrot soup, just ask - but you will find that there are a number already on this blog.
Carrot and Thyme Soup
Carrot and Coriander Soup
Carrot and Potato Soup
Plus, I think most people have a good recipe of their own. As for the Tamarind sauce - see below. I am linking this simple recipe with Frugal Follies who is hosting Frugal Thursday.
Makes about 100ml - 120ml
1teaspoon tamarind concentrate
1 tablespoon ginger, freshly grated
100ml vegetable stock
1 teaspoon tomato paste
Combine all the ingredients except for the tomato paste in a small saucepan. Simmer on medium heat for a few minutes, then stir in the tomato paste. Simmer for a few minutes more until the sauce begins to thicken. Remove from the heat and set aside to cool.
When cool, pour into a squeezy bottle and use over each bowl of soup. Simply squeeze and drop a few droplets into the bowl, and then with a spoon just swirl. Nice.