Another Sunday night has rolled around and I am in my usual state of panic about all that I haven’t achieved over the weekend. I had such plans but they fell by the wayside as I ended up spending time with friends instead. Which was lovely and I am by no means complaining. At all. But I sometimes despair at my lack of organisational skills and inability to follow plans. Or to even make them to begin with. Never mind, time spent with friends as wonderful as mine is never a waste of time and I have done lots of well-needed talking, venting and just interacting with other human beings. It’s been a bit of a emotionally heavy week and by Friday I was not in a good way.
When you find yourself sitting on the floor, sobbing your eyes out whilst watching a movie, you know that maybe you need some emotional support and care.
When that movie is something as dreadful as “Eat, Pray, Love”, there is no hope for you and you must seek help. Quickly. Go now!
But I tried hard to get a few things done this weekend so I wouldn’t feel guilty by Monday morning. I painted and varnished a few more of the little blobby wooden brooches (which seem to get worse the more I paint so I am stopping now and relinquishing all hope of ever being good at painting. Even if it’s just blobs of paint, I still manage to make them messy blobs). I made some earrings and finished off a bracelet for my friend K, worked on some sketches for another project I have in the works, and started putting together a few bits for a craft swap I am doing.
This evening I thought it would be a good idea to make some dishes that I could divide up and freeze, to see me through the week at work so I never have that late night panic about what I am going to eat the next day. I made Tofu Burgers, a mushroom and eggplant risotto (based on the recipe HERE) and this yummy soup (recipe courtesy of Real Living magazine) which was very simple to make and surprisingly delicious. Well, not THAT surprising – I mean, what’s not to love about carrot, ginger and honey as a combination? Yum! Anyway, the soup simmered away as the burgers and risotto baked in the oven and now all I have to do is clear the kitchen up. Ugh. That’s the worst part about cooking – the mess that comes with it. Never mind, you should try this soup as it is basically a one pot wonder and very tasty, healthy and doesn’t have too many ingredients.
Carrot, Ginger and Honey Soup
2 tbsp olive oil
1 brown onion, diced
2 tbsp grated fresh root ginger
500g carrots, peeled & chopped roughly
1 tbsp mild-flavoured honey
1 lemon, juiced (I must admit I didn’t use lemon in mine – I didn’t have any! I put a tablespoon or so
of white wine vinegar in instead to add some zing – it seemed to work well but next time I will use lemon…)
Salt & ground black pepper
400ml boiling water (I used vegetable stock and omitted the salt above)
40g butter, diced
Handful fresh flat-leaf parsley, chopped
Heat olive oil in saucepan over medium heat. Add onions and cook for about 5 mins, or until soft and translucent.
Add ginger and cook for a further 2 mins. Stir well. Add carrots, honey, lemon juice and salt and pepper to taste. Stir.
Add boiling water to soup ingredients. Reduce heat to low and cook for 35 mins.
Transfer to blender. Drop in butter cubes and blend until smooth and creamy.
Serve in mugs or bowl with a sprinkling of chopped parsley on the top.