Turmeric & Carrot Soup from The Weeknight Cookbook by Justine Schofield

I got my ugg boots out of the cupboard this week and I've been wearing socks to bed. Autumn is finally here and I can't get enough of it. Cool nights, snuggles under the doona, kitty cuddles, the smell of a neighbours wood fire and best of all... the food. The chunky soups, the blended soups, the noodle soups, the stews, the curries, the slow cooker and alllll the pasta bakes. Self saucing baked chocolate puddings, vanilla rice pudding, jam topped college puddings and fruit crumbles. Excuse me while I wipe the drool off my chin. The cooler months are all about the food and I'm feeling it. (I do realise I have probably jinxed this and it's hot while you are now reading it).

To kick off my week, I prepped lunch for the week and cooked lentils to utter smoosh, proper smoosh to the point I could probably have made mashed lentils, is mashed lentils a thing? I didn't chuck them, I froze them to add to a soup or hide in bolognese or to be chucked out when I do a freezer clean out. I ended up cooking another batch and didn't turn the later into smoosh. Lunch prep for the week done. Tick. Now on to dinner...

Monday night's are a bit of a non-event evening. You survived the first day of the week at work, you started head-strong by heading to F45 (or you thought about it at least, thats sometimes enough), it occasionally includes some lunch prep if Sunday disappeared on you, and you are just happy to be at home back in pyjamas again. Ah *sigh* we survived Monday. Oh and dinner needs to be tummy-filling satisfying, easy and somewhat healthy. You know, starting the week off on the right foot and all.

This particular Monday I had mail, I love mail when it's not from the electricity company telling you that your direct debit failed and you still owe them $400. This was good mail though, very good mail indeed. I came home to a lovely gift of Justine Schofield's new cookbook, The Weeknight Cookbook (thank you!). While overcooking my lentils in my uggs and having a good nosey through it, I'd found dinner instantly. Turmeric and Carrot soup. And holy-moley did it hit the spot.

The turmeric works so well with the carrots and cuts through the sweetness, it's then topped with chopped parsley and shaved parmesan giving the whole soup a delicious freshness but also cheesiness from the parmesan. It's not just any old carrot soup, it's a serious gem and genius of a recipe. You fry your onions in a little olive oil till soft, add the turmeric then carrots then stock (I used a cube) and cook for 25-30 minutes until the carrots are cooked and soft. Blitz with a stick blender, taste for seasoning and serve topped with parsley, shaved parmesan and some freshly cracked black pepper. A perfect Monday night dinner. I added a hefty chunk (or two) of sourdough smothered in salty butter on the side because soup without bread is a crime.

Now, come at me week, I am ready!

So trusty friends, what gets you through your Monday?

Carrot and Turmeric Soup

recipe by Justine Schofield from The Weeknight Cookbook
Serves 4

1 tablespoon of olive oil, plus extra for drizzling (optional)
1 brown onion, chopped
1 teaspoon ground turmeric*
1kg carrots, peeled and cut into 2cm discs
1.8l chicken or vegetable stock or water
a small handful of flat leaf parsley leaves
3 tablespoons shaved parmesan
salt and freshly cracked black pepper

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook for 2-3 minutes to soften, then add the turmeric and stir to coat the onion.

Add the carrot to the pan and season with a small pinch of salt. Pour in the stock or water and bring to the boil. Reduce the heat to low and gently simmer for 25-30 minutes until the carrot is soft. Blend with a hand-held blender until silky smooth.

Serve with a sprinkle of parsley, parmesan and pepper and finish with a drizzle of olive oil.

*If you can get your hands on fresh turmeric, one teaspoon, finely grated, will take your soup to the next level.