In times of uncertainty, get creative…!
About 18 months ago I came across the work of a wise lady called Pema Chödron. She’s one of the more well known Buddhist teachers of the West. One of the books she’s written is called, “Living Beautifully with Uncertainty and Change”. It is a book centered around some of the fundamental teachings of Buddhism, but I somehow feel that the deeper message that comes through, is one profound to humanity.
And though in a sense we always live in uncertain times, though currently I feel it is more intensely so…
This book starts with an opening quote from the famous American dancer and choreographer Agnes de Mille, and I want share it with you all here as I think it is a beautiful reminder of life as well as a nice summary of the core message of the book;
“Living is a form of not being sure, not knowing what next or how. The moment you know how, you begin to die a little. The artist never entirely knows. We guess. We may be wrong, but we take leap after leap in the dark.”
And do you know what? Cooking, or let’s call it kitchen creativity, is a bit like that. If you don’t follow a recipe blindly, or even sometimes when you do, you can’t be guaranteed a particular outcome. The best way, is to stay present with the experience, taste as you go along, keep you eyes peeled for the consistency you’re looking for and so on. Because when you do, you have the chance to course correct, and still end up with something that’s edible or better. Perhaps even extra ordinary.
And for those times when you don’t, you usually learn something in the process too.
You might be wondering where I’m going with this conversation, especially since this post is really about a soup recipe. Well, last week, whilst I was struggling away with my head-cold (yes, not so smug now, thinking I got away with catching any of the winter bugs around…) I got a burst of creativity, as well as a strong desire to take a break from my computer for a day or two. So last Thursday I spent all day doing some of the things I like the most, creating new recipes and photographing the result. It is something that puts me in the FLOW. Especially when I can do it, with no restraints, without a need for any particular outcome and simply have the opportunity to be there, present to enjoy and engage in the process.
The outcome of this creative experience this time? Several new soup recipes! Over the coming weeks, I’m going to continue on with my Soup Series, that I started last year, and since we are slowly transitioning from Winter to Spring, and it’s still wet a and dreary, cold and dark, I would say that it is the perfect time to enjoy soup. It’s also a neat way to enjoy a variety of vegetables in this way, when we may have less cravings for raw salads.
So hold on, let’s get out the big saucepan and get ready for some soup cooking!
This recipe came together as an experiment inspired by hearing about a friend’s juice combination. Since I don’t own a juicer, I thought; “Hmm, I wonder if these veggies will work as well together in a soup?”.
I added a couple of spices, an onion and rather than putting the beetroot into the soup as my friend had done with her juice, I sliced it really thin and made little beet crisps for garnish.
This recipe lends itself to practicing some mindful creativity as you can adjust the amount of cardamom, coriander seeds and ginger to your own taste preferences. My first attempt was just a tad ginger heavy, but whatever way you go, this soup still has a very fresh taste. Almost Spring-like…
AN UPLIFTING CARROT SOUP
6-8 carrots, peeled & chopped
1 inch of fresh ginger, peeled & finely chopped (less if you want it less “hot”)
1 yellow onion, peeled & finely chopped
1 tsp coriander seeds, ground
1/2 – 1 tsp ground cardamom (If you use pods, 3-4 should be enough)
About 1 litre vegetable stock, or water + 1 low sodium non MSG stock cube.
Juice of one fresh lemon
Sea Salt & Black Pepper, to season
Heat a large saucepan. Once the pan is hot add a splash of olive oil and then add in your chopped onions. Turn down the heat enough to avoid burning the onions. Instead gently sweat them until soft and translucent.
Then add the chopped carrots, the fresh ginger, and the ground spices. Sweat the carrot for a few minutes on low heat. Then add in the stock.
Bring the soup to boil and then reduce to a lively simmer. Cook for a further 20 min or so, until the carrots are soft. Remove from stove top and allow to cool a little before you blend it.
I tend to use a stick blender directly into the pan. If you are using a stand-alone blender you want to be sure that the soup is well cooled, otherwise you may end up with non intentional orange splatters everywhere… Which is not what I meant by creative cooking!
Once the soup is blended smooth add in the lemon juice. Start with 1/2 a lemon and then taste and season. If you think it needs more lemon, add the other half.
Enjoy the soup with some toppings if you wish! Here is a great recipe if you want to test out making some beetroot crisps. Though if you choose to make that recipe with the intention of adding it to this soup I would keep the seasoning simple with just sea salt or none.