CARROT CREAM SOUP

SERVES 2 LARGE OR 4 SMALL PORTION

6 carrots, about 1 lb. 2oz. (500 g) in total

1/2 medium parsnip

1/2 medium sweet potato

1/2 in (1.5cm) piece of fresh ginger

2 cups (500ml) vegetable stock

1⁄2 tsp. sea salt

pinch of freshly ground white pepper

pinch of ground coriander

pinch of freshly ground nutmeg

2 tsp. sesame seeds

4 tbsp. (50 g) vegan sour cream

NUTRITIONAL VALUES

Calories: 134kcal
Fat: 4g (2.8g S.Fat)
Carbs: 23.3g
Protein: 2.6g
Sugar: 9.8g
Sodium: 351mg

METHOD

Peel and thinly slice the carrots, then peel and chop the parsnip and sweet potato into 1/2in (1cm) cubes. Peel and finely chop the ginger. In a saucepan, bring the stock to a boil, then add the carrots, parsnip, sweet potato, and ginger, cover, and cook for about 20 minutes, or until soft.

Remove a few carrot slices from the pan and set aside if desired. Purée the remaining vegetables in the stock with a handheld blender. Then add the reserved carrot slices back to the pan. Season the soup with salt, pepper, coriander, and nutmeg to taste, then set aside to cool before chilling.

In a dry pan, toast the sesame seeds. If desired, stir the sesame seeds into the soup before transporting.

Separately pack the sour cream to take with you. To serve, heat the soup briefly, then top with sesame seeds (if you haven't already) and a spoonful of sour cream.

CARROT HEART SUSHI

SERVES 2 TO 3 SNACK PORTIONS

FOR THE SUSHI ROLES

1/2 cup (125 g) sushi rice

2 carrots

sea salt

1 1/2 tbsp. rice vinegar

1 1/2 tsp. rice syrup, or sugar

2 nori sheets (see Tip, below)

toasted sesame seeds, for sprinkling (optional)

TO SERVE

soy sauce

wasabi

pickled sushi ginger

SPECIAL EQUIPMENT

bamboo mat, for rolling (from an Asian grocery store)

NUTRITIONAL VALUES

Calories: 146kcal
Fat: 0.3g (0.1g S.Fat)
Carbs: 29.2g
Protein: 3.5g
Sugar: 2.3g
Sodium: 528mg

METHOD

In a strainer, rinse the rice under cold running water until the water runs clear. Allow it to drain completely. Transfer to a saucepan, cover with cold water, bring to a boil, cover, and simmer for about 15 minutes over low heat. Turn off the heat and set aside for 15 minutes to allow the rice to swell.

In the meantime, peel the carrots. Cut down the length of the carrots on both sides toward a central point so that each carrot is teardrop shaped. Cut a notch centrally down the length of each carrot along the curved broad edges. Finally, carve out a curve on each side. You want to sculpt carrots with heart-shaped cross-sections. Cook the carrots in salted water for 5–10 minutes, or until they are al dente.

Combine the vinegar, syrup or sugar, and 3/4 teaspoon salt in a mixing bowl. Combine the sweetened vinegar with the still-warm rice and set aside to cool. Allow the carrots to drain before patting them dry.

1 nori sheet should be laid out on a bamboo mat. Spread half of the rice on the sheet with moistened fingers, leaving a 3/4in (2cm) border along the upper edge. Place 1 carrot on the lower edge of the sheet and carefully roll it up. Brush the wet nori strip with water and press it down. Repeat with the second sheet of nori and the remaining rice and carrot. Using a very sharp, dampened knife, cut the rolls into pieces and sprinkle with sesame seeds (if using). Separately pack the sushi, soy sauce, wasabi, and ginger for travel.