You're probably sick of being told about soup this Christmas, but stop that this instant!
I've just come across one of those fabled hand-me-down recipes from your Mother's Mother which tastes fantastic so get your ladle back out of the ladle cupboard this instant. Not only that, but it's insanely easy.
Its official name is 'Caribbean Carrot Soup' - it's made from carrots, a dash of spice (the hot water bottle for tummies) and of course love (love comes standard in Caribbean dishes so I'm told) - and it comes from a scrappy piece of paper so must of course be authentic.
Ingredients
1 1/2 pints vegetable stock or water
1 small onion finely chopped
6 large carrots peeled and sliced into rings
Pinch of nutmeg (optional, but gives nice flavour)
1 Large tablespoon peanut butter (smooth, for logical reasons unless you're feeling daring)
1 clove garlic peeled and minced (or the lazy garlic that comes in tubes works quite as well)
1 Teaspoon Worcestershire sauce 9or Soy sauce if no Worcestershire sauce available)
Dash of Tabasco sauce or hot Mexican chili sauce
Salt and ground black pepper to taste
Chopped parsley/coriander to garnish (optional)
Method
Place stock, onion, carrots, nutmeg, garlic, and peanut butter, Worcestershire, and Tabasco sauce in a saucepan. Cover and simmer until vegetable are very tender - about 20 minutes. Let cool slightly and blend into thick pulp with a food processor or hand blender. Season with salt and pepper. Ladle into small soup bowls or mugs and garnish with chopped herbs.
It's really good the next day as well, or served cold (although haven't tried the latter).
For extra fancy presentation swirl a little fresh cream or natural yoghurt on top of each bowl of soup before sprinkling the herbs.
Make sure not forget the love.
Image via Joyosity's Flickr