Recently, I dug up a really sorry looking bunch of carrots. They were frozen, overcrowded, and had lots of black fly. With a good peel and chop, they scrubbed up well and I was able to create a tasty lentil and carrot soup.
I used a really simple base ingredient, to which there are numerous herbs that could be added to liven it up, such as cumin, coriander and chilli or mixed italian herbs etc. I’ve kept it plain so that all the family will enjoy it.
Chilli sprinkles and other optional herbs are on the table for them if they fancy a livlier soup. It also goes nicely with grated cheese.
This year, successional sowings of salad carrots will be properly tucked in and nurtured from mid March, followed by main crop sowings from May.
Let me help you sort your crap out