Carrot and lemon soup is one of my favourites.
The recipe comes from Rose Elliot’s ‘Complete Vegetarian Cookbook’.
I normally make sure I have some carrots in the fridge but when I went shopping on Friday I bought all these carrots and a lemon with an eye to making some carrot and lemon soup this week.
First lets collect the other ingredients.
1 onion and two sticks of celery.
Since I’ve been making soup regularly (most weeks I make enough for five helpings – one each day) I have solved my moral and financial dilemma, about whether to eat the stalks of vegetables or throw them away, by throwing them in my soup.
I grate the lemon rind.
For the last 40 years or so I have used this grater
but a year or so ago I decided that it was getting too difficult to grate the rind off oranges or lemons with it and I heard of these microplane graters and although they were rather expensive (about £20) I decided I would buy one.
Now we are ready.
Then I add 1.5pts (850ml) of water, half a teaspoon of the grated rind, with a bay leaf, and a sprinkle of salt and some ground pepper.
Bring to the boil then leave to simmer for 20-30 mins.
While the soup is cooking I squeeze the lemon on this: one of my mother’s cast offs.
When the soup is cooked I wizz in the blender a few times.
At this point you can taste it and decide if you need more salt or pepper.
Then add lemon juice (about 2 tablespoons) and the rest of the zest (another ½ teaspoon) to taste.
And as the weather has changed from bright and sunny to dull and wet. I have to take the last photograph near the window with the plate balanced on my dish drainer