Jamie Oliver's: Carrots Boiled with Orange, Garlic and Herbs

ingredients 1 lb carrots, sliced 1 tsp sugar 1 tablespoon butter 1 small bunch thyme or other herbs (see below), tied for easy removal 3 cloves garlic (no need to peel) Pinch of cumin 1 medium orange directions

printable recipe dish: side season: fall

Boil the carrots in salted boiling water with a tablespoon of sugar, a knob of butter and a little handful of fragrant fresh herbs, tied up. Parsley, rosemary, thyme, bay – use just one or a mixture. Cut an orange into eighths and add them to the water, along with a few whole garliccloves in their skins. If you really want to be a little tiger, add a pinch of cumin as well (seeds or ground) – it subtly cuts through with the most wonderful flavor. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavor will be incredible. Another idea is to fry the chopped-up orange in a good tablespoon of sugar, so it almost jammifies, and serve this on top of the carrots. These two flavors together are one of the coolest things.

Spicy Vegan Carrot Soup

• 1 Tbsp cold pressed extra virgin olive oil
• 2 large organic red onions chopped – about 2 cups
• 1 kg organic carrots sliced
• 4 cloves fresh garlic chopped finely
• 1/2 tsp Celtic sea salt
• 1/2 tsp of ground coriander
• 1/2 tsp ground cumin
• 1/8 tsp hot chilli powder
• 4 cups strong vegetable broth or more
• 1/2 cup coconut cream or more to taste
• fresh chopped coriander and parsley for garnishing

1. In a large saucepan heat the oil, garlic, onions, carrots and Celtic sea salt, and gently stir for about 5 minutes.
2. Add the spices and stir for another 5 minutes letting the flavours infuse.
3. Cover with stock and bring to the boil.
4. Simmer gently for about 45 minutes or until the carrot is cooked through.
5. Puree soup in your blender (I like to use Vitamix), return to the pot and stir in the coconut cream.
6. Garnish with fresh coriander and parsley.

Serve with gluten free garlic croutons, gluten free crusty bread or a grain ball. YUM!

Recipe adapted from a Lorenz Books title ‘Healing Foods for Special Diets’