5 carrots, 1 potato, 2 onions, 6 cardamom pods, 1/2 tsp ground ginger, 1/4 tsp allspice, 1 clove garlic, 1 tbsp olive oil.
I love soup. I find all the chopping, stirring and pureeing very soothing, the warm smells that fill the house comforting, and I love ladling out steamy bowls of soup for people to dunk hot crispy bread into, dressing it with ever more creative croutons or swirls of cream and yoghurt. Some soups, like this spiced bowl of sweet carrotty joy, are so packed full of flavour that they don't even need any vegetable stock. This works just as well with sweet potato but the silkier soup will come from using a good waxy potato.
1) Peel and finely slice the onions, then slice the rings in half before adding the slices to a hot pan with the olive oil. Stir them well, breaking the strips of onion up, then leave to completely caramelise, stirring only when you see them begin to turn brown.
2) Crush one clove of garlic and add to the pan, along with the freshly ground cardamom seeds, ginger and allspice. Stir well and leave to sizzle for a few minutes.
3) Peel and dice the carrots and potato, then add to the pan. I like to stir them for a minute or two to add a little colour before adding the water.
4) Allow to simmer for 15-20 minutes until the carrots and potato are soft, then add to a blender to puree thoroughly before serving.