Carrot, Orange and Raisin Soup, yes, that's right, raisin.

So this is a quickie, doodled on the back board of my sketch pad, as I've run out of paper, yay, new sketch pad time! So today I had two oranges in the fruit bowl, two small withered looking 'organic' carrots, and one hefty 'carrot' in the fridge, along with a packet of raisins for me porridge, and an onion, yes, I am still impoverished, or unorganised, I'm not quite sure which yet, but I guess it's better to go with impoverished so I don't spend all me loot in one artisanal doughnut shop. (Mmmmmmm) So, anyway, back to the meagre pickings in my kitchen, so, if you're thinking what I'm thinking, which would be worrying, but might spell light at the end of the tunnel for one or both of us, (yes, you.) soup was on the menu. So, I basically threw it all in a pot, based on my memory of other soup-like wonders, and who knew, it worked! So, here we go, drawing post-concoction, for the documentation of a day and posterity and health of future carrot tops. Or some such nonsense. Give it a whirl! I assure you it's tasty, I just didn't take any photos as it doesn't actually look all that great unless you have a blender =)

What you need!

Two large carrots

Two oranges (zest & juice)

One large onion

I tsp of vegetable stock or bouillon powder

Pinch of salt and pepper

1/4 tsp of nutmeg (ground)

Good slug of olive oil

Handful of raisins

2 cloves garlic

Water {Enough to cover veggies twice (because who needs a measuring jug when you have sheer nonchalance and wishful thinking, so I honestly started with enough water to go about a fingertips's width above the veggies, but kept topping it up, reckon I put in about the same again, so go with something akin to this.}

What a to do, to do!

Chop carrots thinly, along with onion, and grate two cloves of garlic, and the zest of two oranges, into a pot with some olive oil to sweat, when the onions are translucent and the carrots start to smell kinda fruity and caramell-y (whoa yes, it's one of those recipes thank you posh nosh) pour in the juice of two oranges, along with the water, raisins, stock/bouillon, and seasoning, bring to boil and put a lid on stirring occasionally, until the carrots are soft and mashable. Mash, or blend, or in my case, attempt to blend using a wooden spatula - surprisingly effective!) To serve, add a splash of cream (or if you're poor like me, soy milk) and some grated parmesan, and toasted pine nuts and or pumpkin seeds. What would also be good in here, but I didn't have, would be some cumin seeds, which you could put into the pan dry before adding the rest of the ingredients.

Blend.

Mmmmmm velvety orange goodness.