Inaugurating the new blender with an Asian delight: Ginger Carrot Soup. The color is lovely, isn´t it?
- Place one kilogram of carrots (washed, peeled and sliced) in a large pot with a tablespoon of olive oil, half a handful of fresh rosemary, an inch of fresh ginger root grated, a teaspoon of cumin, salt & pepper to taste, and one liter of water (many soup recipes call for using stock, I prefer to use plain water as the spices and herbs used, as in this recipe, are enough to give taste).
- Bring to a boil and let it cook until the carrots are soft (about 25 min.). Shut of the fire and add the juice of one orange.
- Blend to even consistency and serve hot.