soup

I got home and realised that I didn't have all the ingredients (cumin and corriander seeds) to make carrot soup. So I reinvented it a bit and chucked in some different ingredients (ginger and mustard seeds). We see how that turns out - I'll keep you informed.

Edit - turned out tasty. Heat the oil, put in a t-spoon of mustard seeds, when they pop add a chopped onion and chopped ginger (2 square centimetres), and two cloves of roasted garlic (left over from last night). Add about 8 chopped carrots and about 2 pints of stock. Cook till the carrots are tender. Add the zest and juice of a lemon and blend till smooth. Add some chopped corriander leaves and eat!