NewburyportNews.com, Newburyport, MA

PortWatch

January 2, 2013

Comfort in a cup

Hardy soups take off winter's chill

(Continued)

Meanwhile, cut the butternut squash into 1/2-inch chunks, getting rid of any seeds and gnarly bits (there’s no need to peel it). Put a smaller pan on a high heat. Add a lug of olive oil and the squash.

Stir in the thyme leaves and the garam masala. Pop a lid on the pan and cook for around 10 minutes on a medium heat, stirring every few minutes, until softened and golden.

Add a cup of rice to the pan with 2 cups of water and a good pinch of salt and pepper.

Replace the lid and cook for around 8 minutes on a medium heat, then turn the heat off and leave to steam for 8 minutes with the lid on.

Fluff up the rice and tip it into the soup. Have a taste, and season if needed. Gently mix together, then divide among your soup bowls with a good dollop of plain yogurt. Scatter over the cilantro leaves and add a sprinkling of fresh chili, if you like.

This recipe is from “Jamie Oliver’s Great Britain,” by Jamie Oliver (Hyperion, $35). Oliver delivers best of the old and new (including classic British immigrant food) in his first cookbook focused on England.

ROASTED CARROT SOUP

Serves 4

Ingredients:

6 to 8 large carrots (about 1 3/4 pounds), peeled and cut into 1/2-inch-thick slices

1/4 cup olive oil

Salt

6 cups vegetable stock, or as needed

A 1-inch-long piece fresh ginger, peeled

1 fresh thyme sprig, plus chopped thyme for garnish

1/2 large sweet onion, chopped

2 large garlic cloves, chopped

Freshly ground black pepper

Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. On a large rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.

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