Carrot soup for the souls

As the weather turns colder, and the mornings start to have a really delightful crispness to them, the mind automatically turns to all foods comfort. Particularly to soups and stews, those winter stalwarts that have warmed millions of toddler tummies for generations. Yesterday was one of those delightful autumnal days. Crisp and clear with a refreshingly chill breeze, and I had a bunch of organic carrots just aching to be turned into something tasty. Enter, carrot soup with Greek yoghurt and basil.

I sautéed a heap of garlic and onion (anyone who says kids only like bland food is delusional), some cumin, then 5 chopped carrots and two cups of filtered water. I simmered it for about 45 minutes, blitzed it until it was soup like but still had some texture to it, and served it with a dollop of yoghurt and just-picked herbs.

The best thing about this is that I have some leftover, and I'm just thinking about what to turn it into. Half will no doubt end up as carroty scones, a re-take on their pumpkin counterparts, and for the other half, I'm thinking of a spinach, cashew nd cheddar ravioli with a carrot sauce. Watch this space!