Spinach and Carrot soup with Poached egg 🍳

Ingredients

Carrots (peeled and chopped) - 3 large
Spinach - 1 large bag
Potato (peeled and chopped) - 1

Coconut Milk - 200 ml

Onion (peeled and chopped) - 1 large
Ginger (grated) - 1 teaspoon
Garlic - 2 cloves

Red chilli powder - 1/2 tsp (optional)
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Fennel seed powder - 1/2 tsp (optional)
Turmeric powder - 1/2 tsp (optional)

Olive oil - 1 tbsp
Salt to taste
Pepper to taste

Egg - 4

Spinach and Carrot soup with Poached egg 🍳

Recipe

1. Heat oil in large saucepan, over medium heat. 
2. Add onion and saute gently until softened, but not browned.
3. Add carrot and potato, saute gently for a further 5 minutes, stirring occasionally.
4. Add garlic, ginger, chilli and spices, saute for a further1 minute, stirring occasionally.
5. Add spinach, cooked through for 5 minutes (wilt for 5 minutes if using fresh).
6. Add coconut milk, bring to the boil, cover and reduce to a simmer.
7. Simmer for 20 minutes, stirring occasionally.
8. Add salt and pepper to taste.
9. Blend smooth with a hand whisk or in a food processor.
10. Adjust seasoning if needed.
11. Poach eggs in water, one by one, add to soup bowls, garnish with black pepper.
12. Optionally add 1/2 teaspoon of coconut milk to each bowl.

Carrot and Coconut soup

A satisfying soup which is delicately spiced and is a perfect autumn warmer.

Ingredients

Carrots (trimmed and sliced) - 500 gram
Potato (peeled and sliced) - 1
Onion (finely chopped) - 1
Garlic clove (chopped) - 1
Ginger (grated) - 1 teaspoon
Red chilli (chopped) - 1

Vegetable oil - 1 tbsp
Garam Masala powder - 1 teaspoon
Lemon Juice - 2 teaspoon
Orange/Lemon zest - 4 teaspoon

Coconut milk - 200 gram


Recipe

1. Heat the oil in a large pan with a lid. 
2. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. 
3. Stir in the garam masala powder, followed by the carrots, potato and zest, then cover and cook over a low heat for 10 mins more.
4. Give the coconut milk can a shake, then pour most of it into the pan.
5. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. 
6. Add lemon juice.
7. Use a food processor to whizz until smooth. 
8. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.

Note: Add a teaspoon of Kasoori methi and/or 2 tablespoon of coriander for added flavour

Red Lentil Soup (Kirmizi Mercimek Corbasi)

This is one of my favourite vegetarian soup since I had it when I visited 'Sultanahmet Koftecisi' in Istanbul. I still dream about this place. I was in Istanbul for holidays and on the recommendation from friends decided to stay in Sultanahmet, close to Aya Sofia and Blue Mosque. We went to 'Sultanahmet Koftecisi' after reading a recommendation on Lonely Planet, this very well known restaurant and it was very crowded but so worth it. The kofte (or "meatballs") are amazing and the stuff that dreams are made of.

I had obscene amounts of delicious food in Istanbul (one of the factors contributing to it being my new favourite city in the world) and this place still stands out.

'Sultanahmet Koftecisi' do an equally good Corbasi (soup) for a starter.

Red Lentil Soup (Kirmizi Mercimek Corbasi)

Ingredients

Onion - 1 medium
Potato - 1 large
Carrot - 1 
Oil - 2 tablespoon
Tomato - 2
Red lentil (pink masoor daal) - 1 cup (washed and drained)
Hot water (or Chicken stock) - 6 or 7 cups
Salt - 1 teaspoon
Mint - 1 bunch

Butter - 2 table spoon
Paprika - 1/4 teaspoon
Lemon juice - 1 table spoon

Recipe

1. In a medium-sized pot add oil.
2. At medium heat, add chopped onions, sauté them (don't let it get brown).
3. Add chopped tomato, carrots and potatoes and sauté them for about 2-3 minutes.
4. Add the washed and drained red lentils, salt and hot water (or chicken stock), stir well.
5. Cook until the carrots and potatoes are soft. (Approximately 10-15 minutes on medium-low heat).
6. Let it cool.
7. Add lemon juice and chopped mint.
8. With a blender mix the soup thoroughly.
9. If it is too thick, you can add some more water and adjust according to your sense of taste.
10. For the garnish in a small frying pan, add butter and melt over low-medium heat.
11. When it starts spitting, stir in chilli flakes.
12. Then, pour the butter over the soup.
13. Garnish with mint twigs and paprika on top.
14. Serve the red lentil soup while still hot.