Tuesday, October 15, 2013



I invented this soup yesterday. It surprised me - and even surprised (the famously fussy) Christine! Give it a go! 

Rating: A +++ This makes a thin-brothed soup with just the right amount of cinnamony sweetness—meaning not too much—combining perfectly with the savory zestiness produced by the tomato, leek, garlic, and cumin, all of this going smashingly well with the carrot pieces. Just very, very good.

Ingredients (for 2)

2 fat cloves garlic
1 fat bunch green onions
1 fat leek
1 big fat carrot
2 tomatoes
1 small carton vegetable stock
Balsamic vinegar
Soy sauce


Heat a few tablespoons of good olive oil in soup pot - good and hot

Chop garlic into very tiny pieces

Chop green onions into smallish pieces, well up into the green

Slice leek into thin slices

Add the above to very hot oil in pot, stir a bit

Chop carrot into big fat pieces

When the garlic, onions, and leek have gone a good bit soft, add carrot chunks, stir

Slice tomatoes into medium size pieces

When carrot has cooked some - 3 to 5 minutes or so - add tomato to pot, stir

Add a healthy splash of vinegar

Add a bit of soy sauce

Throw a good dash of cumin in

Throw a bit of cinnamon in, stir, stir, stir: you are going to want to be able to taste the cinnamon properly, so do not be shy - but don't go crazy, as too much cinnamon = very bad

Slowly add vegetable stock - keep pot noisy and sizzling/bubbling - stirring as you do

Turn heat down and let it cook for a while - and here's an important note: you want the carrots to be pretty firm, but you want them to have soaked up all the goodness of the other ingredients! So use the carrots as a texture-taste tester timer!

Eat, then...victory! 

(We ate it with rice.)

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