Lockdown day 43, and all is well. The weather in Rome is lovely, it is warm and sunny. I hope you are all safe and that spring is with you as well (I know it’s been snowing in Chicago, Moscow and northern Norway). Officially we have two more weeks at home here, but we expect it to be longer. The pandemic situation in Italy is definitely improving, and morale is still good.
Working from home is going well, and weekends are busy! I’ve packed away my winter clothes, am decluttering my way through massive piles of papers, and we are cooking up a storm. I haven’t set foot in a supermarket for four weeks, but we are managing really well with deliveries from smaller co-ops. And neighbours! We have been swapping cake, bread, fresh yeast, orange marmalade and fresh fennel, all at a very maintained distance. This happy coriander plant came from a friend, and inspired this soup. I over-ordered vegetables and had some sad carrots in the fridge.
Carrot soup with ginger, lime, red lentils and coriander
750 gr carrots
2 yellow onions (or red, or white)
4 cloves garlic
1/2 tsp dry red chilli, crumbled
2 cm fresh ginger
1 tbs olive oil
1 litre vegetable broth
150 ml dry red lentils
200 ml UHT cream (or coconut milk)
juice of 1 lime
1 tsp salt
¼ tsp pepper
generous handful fresh coriander
Peel and roughly chop carrots, onions, ginger and garlic. Heat the oil, gently fry vegetables for a few minutes. Crumble in dry chili. Add vegetable stock, dry lentils and bring to boil. Leave to simmer 25-35 minutes (I had a looooong call with Accra friends and just turned it off while we chatted – try https://meet.jit.si/ if you need a Zoom alternative.) Then blend the soup with a stick blender. Stir in cream and lime juice, add salt and pepper to taste. Top with chopped coriander before serving.
We had this with grilled cheese sandwiches in front of the TV, absolute comfort food. Enjoy your Sunday!