I was not sure which recipe to blog today. And this is because I have so many great recipes that I want to share with you so the choice was not easy. Today I opted for a carrot-ginger soup. Why this recipe? I thought that you might want to have a break from all the Christmas cookies. And if you don’t have enough of the Christmas treats, then do not worry: I still have some recipes for you .
For
4 servings you need:
1
kg carrots
1
big onion
1
piece ginger (5 cm) or 1 tbsp ginger powder
1
l vegetable stock
100
ml coconut milk
100
g soy yogurt
½
tsp cinnamon
1
tbsp curry
1
tbsp brown sugar
juice
from 2 oranges
olive
oil
salt
pepper
This is how we proceed:
Wash, peel and dice carrots. Peel and dice finely onion and ginger root.
In a large pot heat some olive oil and sauté onion until translucent. Add cinnamon, ginger, curry and sugar. Cook over medium heat until the sugar slightly caramelized.
Wash, peel and dice carrots. Peel and dice finely onion and ginger root.
In a large pot heat some olive oil and sauté onion until translucent. Add cinnamon, ginger, curry and sugar. Cook over medium heat until the sugar slightly caramelized.
Add the carrots and sauté for 5 minutes.
Deglaze with orange juice. Pour in the vegetable stock and simmer for 15 minutes.
Puree soup with the stick blender. Stir in coconut milk and season with salt and pepper.
Serve soup with yogurt, red peppercorns and parsley.
Serve soup with yogurt, red peppercorns and parsley.
What do you think about this recipe? Do you also think that is winterly?
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