Springtime has arrived in the garden big time over these past few days. The bees are buzzing around the blue and purple garden where the alliums are at their best.
As these plants are so easy to grow there is always an abundance in the borders and in the cutting garden as well. It’s no wonder the bees are attracted to them with their dozens of star shape flowers forming a single bloom.
I’m not a fan of formal flower arrangements, which I’m sure I’ve mentioned before, but I can’t resist a few freshly cut stems from the garden.
Currently, I have a gorgeous storm lantern in my dining room which doubles as a vase. It sits on a little Ikea table which I painted and crackle-glazed with Annie Sloan products a couple of years ago now.
The alliums were an absolute gift as both their height and colour suited the room perfectly.
Since Christmas time this particular vessel has been filled with a mix of faux and fresh florals. I interchange these as the seasons change and tie them in with whatever colour scheme I have chosen for the dining table.
I wonder if you can tell which of the eucalyptus, pussy willow, and alliums are real and which are faux?
Use seasonal blooms when combining fresh and faux flowers to carry off the illusion.
So, like the majority of mums, I didn’t get to celebrate Mothers Day in the conventional sense this year, nor go to the cinema to see Peter Rabbit II with my boys.
Nevertheless, the sun is shining and I am lucky enough to have a garden that is beckoning to me to start work. In return it provides me with a source of physical exercise and an excuse to be out in the fresh air.
It’s not all bad.
Day one in the garden required an element of digging over and clearing the débris from last year. That in itself proved profitable as beneath the surface I found sufficient carrots to make a soup.
My first thought turned to carrot and coriander but whilst searching through my saved recipes I found one for curried carrot soup. I quickly scanned the list of ingredients. On the whole they were kitchen cupboard staples, and those not on hand, I decided to research an alternative as shopping is currently only for absolute essentials.
The recipe I had saved appeared to have been published in a Waitrose magazine back in October 2017. Writing about Duchy carrot-grower Joe Rolfe from Norfolk the recipe was an addendum to the article.
I must admit I modified it to suit my means but have copied it here for your reference.
My Version Of Curried Carrot Soup
2 tbsp olive oil
2 garlic cloves, crushed
1 large onion, finely chopped
2 celery stalks, finely chopped
10g fresh root ginger, grated (I substituted with 1.5 tsp ground ginger)
1 tsp salt
400g Waitrose Duchy Organic bunched carrots, finely sliced (I substituted these with my own organically grown heritage carrots)
1.5 tsp ground cumin
1.5 tsp ground coriander
Pinch of crushed chilli flakes
0.5 tsp ground turmeric
1.5 tsp caster sugar
0.5 lemon, juice
3 tbs creme fraiche (I substituted this with Greek yoghurt)
Heat the oil in a large saucepan. Add garlic, onion, celery, and salt and sweat over a gentle heat for 10-15 minutes stirring occasionally, until the vegetables are soft.
Add the carrots to the saucepan and stir for a few minutes, then stir in the spices and sugar. Pour in 850ml water. Simmer until carrots are soft.
Remove from the heat and , using a stick blender, whizz until smooth.
I put through a sieve as well as I prefer a smoother blend.
Stir through the lemon juice and 3 tbsp of creme fraiche or Greek yoghurt.
Divide the soup between bowls and serve with crusty bread.
The cinemas may not have been broadcasting the new Peter Rabbit movie this past weekend but my carrot soup certainly reminded me of Peter’s cheeky antics.
I know its difficult times but I try to see the positives in everything. In doing so I hope I bring a little light into your life.