CARROT SOUP
INGREDIENTS
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2 tablespoons extra-virgin olive oil
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1 large onion (about 3/4 pound), cut into medium dice
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1/2 teaspoon salt
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2 pounds carrots, peeled and cut into 1/2–inch rounds
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5 cups stock
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1/4 cup rolled oats
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Lemon juice, to taste
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Ginger juice, to taste
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Ground cumin, to taste
DIRECTIONS
- 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.
- Add the carrots, cover pot, and cook over low heat for 5 to 6 minutes. Stir to prevent browning.
- 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.
- Blend the soup in a blender or food processor until creamy. Add additional stock to desired consistency.
- Add lemon and ginger juices, and cumin to taste. Adjust seasoning as necessary.
KSh500.00
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