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Carrot and Quince Soup

Updated: Jan 28, 2021

As mentioned in Day 80 of The Challenge

Quinces are something that (aside from being seasonal! I know! So many seasonal fruits and vegetables in the autumn!) I had only really encountered in jelly or in preserves until recently. And then a couple of years ago a colleague came to work with a bucket of quinces from her garden for anyone to help themselves, and so I started playing around with them. They are like fuzzy green stones, pear-shaped wannabes when they are raw. They need a bit of cooking, usually boiling (I tried roasting one and it sort of worked) to make them edible. This is the first (or one of the first) savoury things I tried with them. As with so many other recipes, it is one I had seen the title of but then lost the recipe link before reading it, so I made it up.


2 onions, chopped

1 tbsp olive oil

600g of carrots, chopped

1 large quince, chopped

1 tbsp honey

2 tsp sumac

1 tsp garam masala

1 tsp cinnamon

1/4 tsp cloves

Salt and pepper to taste

Herbs de Provence

1) In a soup pot, sauté onions in the olive oil until translucent. Add carrots and quince and enough water to cover it all. Add spices and honey. Simmer for 45 min or until carrots and quince are tender.

2) Blitz until smooth (or almost. Quince won't go silky smooth like some other vegetables). Taste test and salt and pepper to taste. Serve with garlic and thyme croutons.

This was very tasty but my husband said he found it too earthy and sweet. Adding the herbs at the end brightened it all up though and brought the flavours into alignment. Some lemon juice might also work. Let me know what you think!

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