Ginger flavored carrot soup

Backdrop

Over-indulgence on meaty proteins over the past couple of weeks spurred a family decision to try out some vegetarian delicacies this weekend. Inspired by the Domestic Geek’s Youtube recipe, we chose to try out this incredible Carrot & Ginger soup. Not only was the recipe easy to make, it tasted delectable. Due to the lack of greens, the soup was accompanied by a Broccoli-Pomegranate Parmesan Salad and Colombian coffee.

 

Ingredients
  • 3 Medium carrots
  • 3 Medium shallots
  • Generous shreds of ginger root
  • Salt (as needed)
  • Black pepper (as needed)
  • Nutmeg (1/4 tsp)
  • Coriander leaves
  • Canola oil (2 tbsp)
  • Greek yogurt (1/2 cup)
Process
  • Heat your favorite oil in a deep pan and sweat onions.
  • Once translucent, mix in diced carrots and generous shreddings of ginger roots.
  • Once the ginger flavor is infused and smell wafts, pour in water or stock. I used water, but the original recipe recommended chicken stock.
  • Cover the pan and let simmer for 30 minutes.
  • Add salt and a dash of nutmeg. If more peppery flavor is desired, add more crushed black pepper at this stage.
  • Employ a hand blender at this stage and blend till desired consistency. I opted for a very creamy texture.
  • Pour into a soup bowl and drop a dollop of Greek yogurt in the middle.
  • Garnish with coriander leaves and ginger root shavings.

Foodie adventures

Foodie Adventures

Assortment of savory and sweet delicacies enjoyed in and around Klang Valley. Homemade dishes with occassional recipes are hosted at a separate page. Link will be updated later.

The perfect meal

Not quite sure if it’s 100% perfect, but it’s as close as it gets keeping the healthy content high.

Veggie Pasta

Lazy man’s Christmas Pasta?

Swamped by research work and caring for an infant, I decided to give my wife some respite and make a quickfire veggie pasta, which ended up tasting really good. It’s just a sauce and herb inspired twist on the regular pasta. Anyhow, here’s what went in.

  • Half a carrot: julienned.
  • 1 medium onion.
  • Half a yellow bell pepper (capsicum)
  • 2 cloves of garlic, very thinly sliced
  • Half a teaspoon of ginger, crushed
  • 2 medium tomatoes
  • Herbs: coriander, mint, oregano.
  • Sauce: alfredo and mint sauce (for extra kick)
  • Salt and black pepper (to taste)
  • And boiled pasta (of course)
  • 1 Tsp canola oil

First, in a heated+oiled pan, saute the onions with garlic and ginger. Don’t let the onions brown too much–unless that’s how you like it. I like mine a bit on the raw side. In 2 minutes throw in the carrots. Let it sweat for a minute and then add tomatoes and bell pepper. Once the carrots soften, pour in cooked pasta along with the starchy liquid. Then add the alfredo and mint sauce. Coat the pasta generously with the sauce and let it seep in the flavors. Lastly, garnish with the three herbs.

Here’s how it turned out.