Tuesday, April 6, 2010

Big Carrot Soup

Les sent us this photo of his daughter Cybelle's Moroccan spicy carrot soup, enjoyed on their deck in idyllic sunshine on Easter Sunday. Using Alan's big carrots from last week's hilbarn box, Les says the recipe started with chicken stock, coarse chopped carrots, potatoes, salt and a spice mix called Eygptian Gold - http://www.urbansurvivalist.com.au/ - and coriander chopped and folded in just before serving. Looks like sunshine in a bowl. Thanks, Les, for the photo.


sophiehillartist said...


The Mill Providore and Gallery said...

Looks gorgeous - I've made enquiries about stocking these spices at The Mill Providore.