We tasted this new soup for lunch.
When Dianne P. from New Hampshire posted her memorable photos taken 33 years ago, in autumn of 1978 on the set of The Europeans in New Ipswich, New Hampshire on Flikr last night, it put me in mind of the late Ismael Merchant’s cooking.
He was the producer half of Merchant/Ivory productions–Jim Ivory is the director of their movies.
I played the frustratingly “unable to commit” Robert Acton, opposite the much lamented and talented Lee Remick, in their film of Henry James’ novella.
Ismael was a wonderful cook and would sometimes use his talent to smooth the ruffled feathers of nervous creditors when the film threatened to overrun.
One of his curry feasts, I remember, bought us enough time to finish the film!
There’s a soup in his book Indian Cuisine called “Claverack Carrot Soup“.
We used to have it often, but after I was diagnosed with type 2 diabetes, it came “off the menu”, because of the potatoes and carrots in it.
I had some fennel and a sweet potato I wanted to use and a nobly piece of ginger–and autumn has arrived with the clocks going back; so I thought I’d experiment–with a nod to Ismael and thanks again to Dianne!
1 medium onion–chopped roughly
1 tablespoon of olive oil
12 oz of cleaned and chopped fennel—
12 oz of peeled and chopped sweet potato—
1 clove of garlic–chopped fine
a thumb-nail size piece of fresh ginger–peeled and chopped fine
1.5 pints of stock–I use organic vegetable stock
a little single cream or yogurt to swirl on top in each bowl
Salt and pepper
for 4
- Heat the oil in a large saucepan and add the onion.
- Soften it for 10 minutes without browning it.
- Add the fennel and the garlic, mix it in with the onion and gently sweat the mixture–covered–for 15 minutes.
- Add the sweet potato and the ginger, mix it in and sweat–covered–for a further 15 minutes.
- Season the mixture–keeping in mind that the stock will have salt in it.
- Add the stock and cook it for another 10 minutes–uncovered.
- Let the soup cool for a few minutes before liquidising it.
- I use a hand-held liquidiser/blender.
- Serve hot with a swirl of cream or yogurt on top.
- Meredith thought a single piece of crispy bacon for each bowl would be good too–we’ll try that next time.
Robin Ellis 
This looks like an incredible soup fit for autumn! I had a pumpkin soup today – it was delicious.
Lovely. I think this would also work beautifully if you took everything except the ginger and stock and roasted them after tossing on olive oil. Onion in wedges and garlic whole; then blend with the grated ginger and stock. I do similar soups with squash and other veggies often and love the roasted taste. Plus it’s a bit less labor intensive. I love your combo and will try my method with your ingredients! Thanks for the inspiration.
Lovely idea to roast–I will try it next time. Thanks.
Good Idea, Dee! Added that to my Recipe File too.
Is it that there is too much natural sugar in carrots, Robin? I am learning a lot here. Shelagh.
From what I am reading carrots are “off the hook” in terms of the glycemic index and glycaemic load now.
These measure the effect of various foods on blood sugar levels.
Carrots–cooked or raw–are now generally understood to feature in the low GI bracket.
In other words they are OK for diabetics–eaten in moderation as with everything!
Their GL –ie carbohydrate in a portion–is very low.
I am definitely casting my vote for adding bacon!
I’m tickled pink that I helped you remember such a delicious-sounding recipe! Gotta get more sweet potatoes before I can try it, though–bought just a few for your roasted recipe tonight!
(PS: Am actually cooking REAL food on this relaxing day off from work!)
Cheers & hugs!
Love “The European” Robin. Thinking of sweet Lee Remick…. RIP
Soup seems deliciousssss uhmmmm, I adore!!!
[…] original recipe can be found over at Robin-Ellis.net and as always we made a few changes according to our personal tastes. Make a double batch and […]
I’l have a go at this version–looks good as does your site. Autumn is awesome, I agree!