About Me

My photo
Back in the 80s, I wrote a book called "Voyaging on a Small Income", which was published and sold astonishingly well. It’s become almost a “classic” and is probably why you’ve found this site! I’ve been living aboard and sailing since the 70s. Nine different boats have been home, sometimes for several months, sometimes for many years. I love the way of life, the small footprint and being close to Nature. I’m a great fan of junk rig and having extensive experience with both gaff and bermudian rig, I wouldn’t have any other sail on my boat. It’s ideal as a voyaging rig, but also perfect for the coastal sailing that I now do. I’d rather stay in New Zealand, not having to keep saying goodbye to friends, than go voyaging, these days. Between 2015 and 2021, I built the 26ft "FanShi", the boat I now call home. For the last 45 years or so, my diet of choice has been vegetarian and is now almost vegan. I love cooking and particularly enjoy having only myself to please. I am combining all these interests (apart, perhaps, from junk rig!) in this blog. I hope you enjoy it. I also have other blogs: www.anniehill.blogspot.com and http://fanshiwanderingandwondering.wordpress.com

07 June 2023

Carrot and lemon soup

Not a main-course soup, but a very pleasant starter. Carrots and lemons combine together beautifully and the coriander complements both.

Use 1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the salt. 


Serves 4 as a starter
 
Ingredients
 
1 onion
6 carrot
2 tbsp butter OR 1 tbsp olive oil
2 tbsp gram flour
2 tsp ground coriander
3 cups water
1 tsp grated lemon rind
2 tbsp lemon juice
salt and pepper
chopped parsley

Method:

  • Dice the onion and carrots. Fry gently in the butter for about 10 minutes in a covered pan. Stir every minute or so and don’t let them brown.
  • When the vegetables are soft, add the coriander and stir it in. Mix the gram flour with 1/4 cup of water and add it to the pan, stirring it carefully so that everything is blended .
  • Add 3/4 cup of water and mix again.
  • Pour in the rest of the water and the lemon rind, if you have any. Bring to the boil, cover and simmer gently for 20 – 25 minutes until the vegetables are thoroughly softened.
  • Mash to a purée with a potato masher, or use a stick blender, and season with salt and pepper.
  • Add the lemon juice, reheat and serve sprinkled with chopped parsley, if you have any.


No comments:

Post a Comment