Piece of life
I’m counting the days to the end of the master’s degree. All the major deadlines have passed, all that’s left is to finish the last 2 weeks of internship. Let’s face it, I’m tired, and the cold weather doesn’t help. So my favorite meals at the moment: soup and pasta !
About the carrot soup
I love soups, especially vegetable ones. The only thing that has held me back in the last few years is my children, who still have a hard time enjoying them. So I don’t deprive myself of them, but I make much less than I used to.
I like my soup blended and thick. Therefore I don’t use much water to cook it, and I adjust after I’ve blended it [I don’t want a puree either]. If you like your soup more liquid, just add more water [or vegetable broth if you prefer].
For the spices, the amounts are again to taste. I like it lightly spicy, I adjust the amount of ginger to our tastes. You can put more, or less, according to your preferences.
I use the pressure cooker [or the Instant Pot] as it is so much faster, but a classic pot [with the lid] will do as well, the cooking time will just be longer.
Carrot, cumin & ginger soup
- 1 kg carrots
- 1 tsp cumin powder
- fresh ginger to taste
- salt & pepper to taste
- Wash and peel the carrots. Cut them into large pieces and put them in the cooker.
- Add cumin, salt and pepper.
- Add grated fresh ginger. I add the equivalent of about 1 cm of ginger (adjust to taste).
- Cover with water.
- Cook for 30 minutes.
- Blend the soup. Add water as needed, depending on the desired consistency.
- Adjust seasoning.