15 July, 2009

Carrot Soup


My soup cooking career started with carrot soup, years ago. It was such a revelation to me when I found out that making soup was simply boiling vegetables of my choice in some veggie stock and then blend it and add some cream and it's ready to serve. Next thing I did was buying a blender. The following weeks I tried to make soup out of everything that cannot be nailed to the wall (as a German would say).
Soup is always such a nice meal, I love its freshness and lightness, it can even be used to clear the fridge from close-to-rotting vegetables. Serve it with some nice fresh bread. Plain or wholemeal baguette always works very well.
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CARROT SOUP WITH GINGER

1kg carrots
1 litre water
1 tablespoon olive oil
2 cubes of vegetable stock
1 piece of ginger (size of a thumb)
50ml single cream
sesame seeds
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Wash the carrots and cut them into chunks. Heat the olive oil in a big pan. Add carrots and grated ginger and fry for a few minutes. Add the water and vegetable stock and bring to boil. Turn down the heat and let it simmer until carrot chunks are cooked. Let it cool down, then blend until smooth. Add some water if the soup is too thick. Heat the soup again. Stir in the cream. Sprinkle sesame seeds over the soup when served in bowls.

Serves 3

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