Puree soup in batches in a high speed blender. Sweat the green onions, garlic, minced ginger, and pepper flakes for 1 to 2 minutes or just until glossy. Add carrots, salt, cinnamon and turmeric and cook another 1-2 minutes, stirring occasionally. Reduce heat, and simmer until carrots are very soft, 20-25 minutes. If serving cold, chill soup for at least 3-4 hours or overnight. Divide soup between 4 to 6 bowls and place a spoonful of yogurt or drizzle of coconut milk in center of each and finish with chopped parsley or carrot fonds and a pinch of additional salt and freshly ground pepper if desired
ginger, allspice, cumin, and chile. Jamaican CarrotSoup with Pear Relish and Fried Plantain ChipsJamaican CarrotSoup with Pear Relish and Fried Plantainsby Victoria ChallancinApologies to all my readers for being such a poor excuse of a blogger over these holidays
please visit Asian GingerCarrot Dressing to print. I found this recipe using carrots for the bulk of the dressing and couldn’t help but be entranced by the novelty
Enjoy your carrotsoup. Puree carrot mixture with an immersion blender. This soup is very easy to prepare, super healthy, and really delicious – what more can I say
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I present you, carrot and beet salad with ginger vinaigrette. This carrot and beet salad is perfect as a side to any dish because it’s light, tangy and refreshing
Ever since my friend Anne-Claire told me about a tasty beetroot soup with orange and ginger that a friend cooked for her, I’ve been dreaming about it non-stop
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