follow link Also, an easy way to use up lots of carrots if you buy those big bags.
ceftin buy Ingredients:
- 2 tsp sesame oil, plus more for drizzling
- 1 tbsp grated ginger
- 1 large shallot, diced
- 1 pound of carrots, chopped
- 4 cups chicken stock or water (I had 2 cups chicken stock and 2 of water)
- toppings: sesame seeds, sesame oil, Greek yogurt, fresh mint, sauteed mushrooms
Heat 2 tsp of sesame oil over medium heat in a pan, add the ginger and shallot and sweat for just a few minutes. Add the carrots and cook for another 5 minutes or so.
Pour in the stock/water and bring to a boil, then lower to a simmer and cook for 30-45 minutes, or until the carrots are soft. Use an immersion blender (or a blender) to blitz it until smooth.
Spoon a cup of soup into a bowl and add a spoonful of Greek yogurt and then other things like a sprinkle of sesame seeds, a drop of sesame oil, a pinch of fresh mint, or a chopped and sauteed mushroom.
Or all of them. That works too..
Adapted from Cooking Light’s Carrot Soup with Yogurt.