Soup time y'all :)
Well, seems like I am becoming a big fan of pureed soups, even though washing blender is my least favorite thing to do, but . . . gotta do it.
This soup is not an original recipe, I still need to make it a few more times before I come up with my very own way of cooking it, I suppose. No worries though, I'm still gonna provide the recipe I used.
Ingredients:
- 1 lb carrots;
- 3 cups vegetable broth;
- salt to taste;
- thyme to taste;
- ground dill to taste;
- 1 medium onion;
- 1 teaspoon fresh ginger;
- cooking oil.
Directions:
Wash and chop carrots and onion and saute them at a medium heat for about 10 minutes or until tender, don't let them get burned.
Next, add in vegetable broth, seasonings and ginger, simmer at a low heat until fully cooked. Puree the soup into a smooth mixture. Serve hot.
Garnish:
You can top this soup with about anything you feel like eating. Sour cream or heavy cream make a good addition, fresh dill or parsley will give it a fresh, springy look and taste.
I used ground red and black pepper, a pinch of thyme then drizzled tahini paste that I previously thinned down with some lemon juice. Sprinkle a bit of sesame seeds on top and there you have it . . . colorful, fresh and delicious carrot ginger soup!