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.
J'essaierai !!! Mmmhh
ReplyDeleteencore une recette qui risque fort de devenir un de nos classiques!
ReplyDelete