"Technically, many soups are spiced in some way, even if it's just with pepper. But we all know what is meant by a spiced soup: something with a jolt to it, and a bit of heat to warm up a winter evening. When it comes to soup, spice is the ultimate companion to a main ingredient that may otherwise be considered boring or bland. In this sense, the spices are the most important component: they are what the soup will taste of."
"A word of advice: making soup is, by and large, a pretty forgiving endeavour. Presentation is not paramount, and amounts can be varied without much risk. A soup should ideally be made from things you already have to hand, so don't give up on a recipe for the sake of a single missing ingredient it will almost certainly be fine without it."
"Let's begin with carrots. Nobody gets too excited at the prospect of carrot soup, but a spiced carrot soup such as Nigel Slater's spiked with cumin, coriander and chilli offers a bit more in the way of promise. Thomasina Miers's Moroccan spiced lentil and carrot soup combines cumin and paprika with cinnamon and ginger, and is served with lemon, yoghurt, coriander leaves and some crispy kale. Not a bad way to use up three carrots on a cold weekday night."
Spiced soups add a jolt and warming heat to winter meals, transforming otherwise bland main ingredients by making spices the dominant flavour. Soup-making is forgiving: presentations and exact amounts matter less, and recipes usually tolerate missing ingredients. A stick blender is useful because many soups are partly or fully puréed before serving. Carrots work well with cumin, coriander and chilli; a Moroccan lentil-and-carrot soup pairs cumin and paprika with cinnamon and ginger and is finished with lemon, yoghurt, coriander leaves and crispy kale. Leftover root vegetables such as parsnips can be rescued and improved through spicing.
Read at www.theguardian.com
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