Hooray, Hooray we have had snow,this is the weather of my youth. It is such long time since I have felt that familiar crunch under foot.The other day in Alexander Park I felt like I was walking into a Christmas painting. There was a man with a light meter and a pinhole camera trying to take pictures of the snow and kids of all ages laughing and sliding down the path on boards and boxes.
I know its not fun for everyone. The news is full of weather related disaster stories. England is just not prepared for snow. Unlike Ontario we don’t have a fleet of snow ploughs to come out over night and clear the roads. Nobody has snow tires.
When it comes to cooking,cold weather is inspirational.I love to bake on a snowy day. It’s an excuse to make the kitchen even cozier by turning on the oven, a pot of soup bubbling away on the back of the stove completes the picture.
At work this week we have sold more soup than any other week.
I am not surprised, who would want a baguette in this kind of weather and it’s not as if you can eat your baguette while walking to the shops on a lunch break.
You need all your senses to walk on the ice.
Thai Carrot and and Red Curry Soup
1tbs of sunflower oil
1000 grams of carrots- chopped
1/4 litres of water
3tbs of marigold vegan stock powder
2tbs of ginger grated
2tbs of chopped lemongrass
1/2 block of coconut
a large handful of corriander.
1-2 tbs of thai red curry paste
Put the oil into a large pan
add the carrots, the finely choped lemongrass and the ginger.
Cook together for a few minutes stirring constantly
add the water and the stock powder.
Bring to the boil and then simmer the mix until the carrots are soft
this should take 20-30 minutes
Add the half bar of coconut red curry paste to taste
and another half litre of water.
Allow the flavours to cook together and the coconut to disolve.
Blend the soup until smooth. Throw in a handful of corriander.
adjust the thickness by adding a little more water or the heat by adding more or less curry paste.
Serve topped with green chillies. I served mine with cranberry and ginger chutney
This soup makes a lovely main course meal if you want to add chicken or tofu and lots of bean sprouts.