CARROT SOUP

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion (about 3/4 pound), cut into medium dice
  • 1/2 teaspoon salt
  • 2 pounds carrots, peeled and cut into 1/2–inch rounds
  • 5 cups stock
  • 1/4 cup rolled oats
  • Lemon juice, to taste
  • Ginger juice, to taste
  • Ground cumin, to taste

DIRECTIONS

  1. In a medium pot, heat oil over medium heat. Add onions and salt. Sweat until onions are softened (about 5 to 8 minutes). Stir often to prevent browning.
  2. Add the carrots, cover pot, and cook over low heat for 5 to 6 minutes. Stir to prevent browning.
  3. Add stock and oats to pot. Raise the heat and bring to a boil. Reduce heat to low, and simmer 25 minutes, covered, until carrots are very tender.
  4. Blend the soup in a blender or food processor until creamy. Add additional stock to desired consistency.
  5. Add lemon and ginger juices, and cumin to taste. Adjust seasoning as necessary.

KSh500.00

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