Spicy Roasted Carrot and Sweet Potato soup

This tasty winter soup was invented on a whim, as I cooked it up for a work lunch. It is fun having a workplace that uses both my normal work skills and occasionally some of my other talents! I served it up, and after a colleague tasted the leftovers, was promptly asked to do another batch for another lunch a few days later. I made the new batch and found it as tasty as the first, which tells me, this is definitely one to share with you all. Now, as usual, I was slack about weighing and measuring, but luckily the receipts from the supermarket have weights on them. 

It's funny because I thought this recipe is super simple, with only a handful of ingredients, but now that I list them out, I included 12 different things!

• 1.2kg carrots
• 1kg sweet potatoes
• 3 large potatoes
• 2 medium onions
• 2 tsp fresh ginger
• 1 cloves of garlic
• olive oil
• 1 litre vegetable stock
• 2 lime leaves
• 3 tablespoons of coconut milk powder
• 1 good sized pinch of chili flakes
• ~ 1 tsp lemon myrtle, coconut and chili seasoning

Peel and chop the carrots and sweet potatoes into even sized chunks. Lightly drizzle with just a little olive oil and sprinkle with salt. With your hands turn the pieces around to get them covered in oil, and then bake in a 200 degree (c) oven until the sweet potato has gone soft and browned. The carrots take longer to cook than the sweet potato, so while they may have browned a little, are not likely to be very soft. But don't worry about that as they will cook up in the pot - this is more to get that delicious sweet caramelisation taste into the soup.

While these are cooking, chop the onions - no need to be too fussy about how finely they are chopped as it will all be blended in the end. Brown the onion in a 5 litre pot with a bit of olive oil. Once they are transparent and going brown, add the finely chopped fresh ginger and the garlic - they will only take seconds to cook.

Once browned, add a splash of vegetable stock; enough to lift the caramelised onion and tasty bits from the pan.

Add the roasted orange vegetables, pour in the rest of the stock and add the lime leaves and chili. Peel and chop the potatoes and add them to the pot. Bring to the boil and then drop to a simmer. Simmer until the carrot and potatoes have softened - the potatoes will likely start to fall to pieces, while the carrots will crush easily with the back of a spoon.

Blend the soup with a stick blender. Stir in the coconut milk powder along with an equal amount of water. You may need to add extra water to thin the soup out as it gets very thick. If you are transporting it, I advise leaving it very thick to make it less likely to leak out of its container during transport, and then then when reheating. Reheat on quite a low heat, to prevent it sticking to the bottom. Pour into a pretty tureen to serve, sprinkle some of the lemon myrtle sprinkle and swirl it through. There you go... all finished!

Cinnamon & apple cookies

With the delicious combination of oats, brown sugar, apples and cinnamon, these biscuits are like an apple crumble in biscuit form. This recipe isn't mine, but is adjusted from the ever reliable Australian Women's Weekly. Remember if you are cooking from this blog, my recipes are metric! 

2 eggs 

1 1/2 cups brown sugar (275g) 

1 teaspoon vanilla essence 

1/2 cup mild vegetable oil 

2 tblspn golden syrup 

2 cups rolled oats 

1 1/2 cups chopped dried apples (135g) 

1 3/4 cup plain flour (150g) 

3/4 tsp baking powder 

1/2 tsp bi-carb soda 

1 tspn ground cinnamon 

Set your oven to preheat at 210 degrees. Beat the sugar and eggs with an electric mixer until the mix becomes light in colour. Stir in the vanilla essence, oil and golden syrup. Then stir in the oats, apple and sifted dry ingredients. 

Cover and refrigerate for an hour. 

Roll tablespoons of the mix into balls, and press down onto a silicone-paper lined baking tray. Bake for 10 minutes or until lightly browned. Cool on the tray.

Honey Bears

In the new year a friend came to visit and stay for a few weeks. When he left, I made him make a solemn promise that he would eat properly. But as he pointed out, without me there to cook for him, how could he hope to eat properly? Well, good grace means that I have to agree... so of course I had to bake up some biscuits to send him as a care package. I wanted something that would travel well through the post, be tasty, and somehow give him the warmth and hugs that I couldn't be there to give. These honey bears were just the ticket.

A teddy bear's picnic

Honey Bears
1 cup butter
1 cup sugar
1/2 cup honey
1 large egg
4 1/2 cups self raising flour
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon

Cream the butter and sugar together until light. Add the egg & honey (the easiest way to deal with the honey is to weigh the bowl with the butter and sugar in it, and then add 125g of honey while it sits on the scales). Beat until light and fluffy. Sift the dry ingredients into the bowl and mix through. Knead lightly then wrap dough in plastic wrap and chill for an hour.

Preheat the oven to 180 degrees C.

Roll out the chilled dough to 1/2 a cm and cut out teddy bears. Place the on a baking tray (lightly oiled or with silicone paper) and decorate.

Bake for about 12 minutes, or until they are golden brown. Cool for a while on the tray until firm then move to a rack to cool. Decorate more if you desire and store in an airtight container.

I have entered my first Food Blog Event! Sugar High Friday, hosted by Habeas Brulee.