Sunday, April 10, 2016

Carrot, Sesame and Ginger Soup

Dear Reader,

This is such an easy recipe that it didn't need a video tutorial. As easy as it is, it tastes very complex, multidimensional, which is great for entertaining. The recipe below serves two and you can make a larger batch by multiplying the ingredients. It keeps for 2 days refrigerated and for a month or two frozen. Here's what you will need:

Carrot, Sesame and Ginger Soup (Serves 2 to 4 depending on portion size)


300g Carrots chopped into medium pieces
60g Onions sliced in medium thick rings
600 ml of Vegetable or Chicken  Stock (or 1 cube and 600ml boiling water)
25g Ghee - clarified butter or oil of your choice
0.25 tsp Garlic
1 to 2 tsp Sesame seeds
1 tsp of fresh, grated or ground Ginger
1 tsp fresh, chopped parsley to garnish (optional)
Salt, pepper and chilli flakes to taste


In a medium hot deep pan, add ghee. Once melted, sauté onion rings until soft and a bit brown on the edges. Add sesame seeds and garlic and fry lightly, allowing sesame seeds to get nicely cooked. Don't let the onions get dark brown, but they must be a bit brown on the edges for flavour. Add carrots and ginger to brown onions and seeds, mix and pour in the stock. Let the mixture simmer until carrots are cooked but still al dente. Blend the mixture until smooth and garnish with chopped parsley.

Unhealthy version:

Add 50ml cream. This is not necessary because the soup is good on its own without anything. Alternatively, you can garnish with cream.

I hope you enjoy this easy soup,


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