They wouldn’t meet EU shop beauty standards, but carrots fresh from the garden taste great. Even thinnings can often be used in salads or my daughter’s favourite soup. Just give them a good scrub if they’re too small to peel.
Spicy carrot soup: 25g butter; 600g carrots; 1 large onion; 1 clove of garlic; half tsp cumin and nutmeg; quarter tsp paprika, turmeric, ground ginger and ground corriander; 1 tsp brown sugar; 900ml vegetable stock; 150ml milk; seasoning.
Method: Dice the vegetables and saute gently in the butter for a few minutes. Stir in the spices and cook for a minute before adding the sugar and stock. Bring to the boil, then reduce the heat and simmer for 20 minutes. Purée the soup then add the milk and season to taste. Feeds 4 to 6.