Working from home again, I made a comforting soup and used up all the carrots lurking about in the fridge. Nice to play with spices, ground cinnamon, tumeric, ginger and paprika.

Ingredients

• olive oil
• 2 large onions, roughly chopped
• 1.5 kg carrots, peeled and cut into rough chunks
• 1 teaspoon ground cinnamon plus extra to garnish (optional)
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 tablespoon garlic granules
• 1 tablespoon unsweetened tamarind paste
• 1.5 litres boiling water
• Maldon sea flakes and freshly ground black pepper

Instructions

• Place a large saucepan over a medium heat and pour in enough olive oil to coat the base of the pan. Add the onions and carrots and cook for a few minutes, without browning. Add the cinnamon, turmeric, ginger, paprika and garlic granules and stir until the carrots and onions are well coated in the oil and spices. Season with a generous amount of salt and pepper, then add the tamarind paste and the boiling water and stir well.
• Reduce the heat to medium-low and gently simmer the soup for 30 minutes, or until the carrots and onions are cooked through. Remove from the heat.
• Using the stick blender, blitz the soup until nice and smooth. Check and adjust the seasoning, then serve drizzled with olive oil and sprinkled with a little shake of cinnamon, if liked.

Reference: Simply, Sabrina Ghayour, page 16