Hello everyone who missed me already, and of course everyone else.
Somehow my life was a lot busier in the last few months than anticipated and I didn’t have time to post, study or do anything useful.
The good news is, I got a promotion at work and had loads of fun and adventures with my husband and my friends over the summer. Now I’m back and for the colder times I brought you a super easy recipe for a carrot-ginger soup with a fresh parsley pesto.
Did you know, that the carrot and ginger soup is the #1 fan favourite in the UK?
Me neither, but I did my reserach while I was creating a menu for a teahouse I was briefly working for. Here it goes, spicy lovely soup, ideal for a snuggly day on the sofa in your pyjamas. You will need:
For the soup: 2 kg of carrots, 1 large onion, 1 can of coconut milk (500ml), a piece of ginger (aim for a piece the size of you thumb, but if you like it spicier, bigger), 2 cloves of garlic, salt, pepper, olive oil and a lemon.
For the pesto: 1 bunch of flat parsley, 1 clove of garlic, 1 hand ful of nuts of your choice (I used walnuts) and a good olive oil
First, roughly dice the onion, the ginger, the garlic and the carrots. You don’t need to peel the carrots, as you’re going to blend them anyway. Fry them quickly with your olive oil, until the onions are golden. Add the coconut milk and then fill the empty can with water 3 times and add the water. This way you don’t waste any of the coconut milk and have a measurement for the amount of water you need. Bring your vegetable-liquid mix to a boil and then reduce the heat, add salt and pepper and let it simmer for about 20 mins. While your soup is becoming a soup, you can prepare the pesto.
First, roast the walnuts in a frying pan without any additional fat. This way the natural fat in the walnuts warms up and releases their natural flavours. Wash the parsley thoroughly. Some people only use the leafs, but I prefer to use the whole thing, as it contains much more fresh flavours. Blend the parsley with some salt and pepper and about 2 tablespoons of your oil. Remove the lemon zest with a grater and put about a third of it aside. And the rest of the lemon zest and the juice of half a lemon to your pesto mix. Add the garlic and the toasted walnuts. Pulse blend everything until it’s in small pieces. Now add your oil slowly and carefully, while you still blend the pesto. You’re aiming for something that holds together and won’t be too liquid. It will still taste nice, if it’s liquid but it’s more of a parsley oil that will just fall into your soup.
Fish out a piece of carrot and see if it’s soft. While you try your carrot, you can also decide if you’d like to add more salt. Blend the soup with a stick blender and add the remaining lemon zest to it. If you like your soup a bit thinner, this is the time to add some more water to it and bring it to a boil again.
Isn’t it lovely?
Fill your soup into bowls or fancy glasses – or a coffee mug, it’s weekend and a judgement free space- and put about a teaspoon of pesto on top of it.
It’s also lovely with toasted and buttered ciabatta, but who wants to leave the house in this weather? – Yes. I’m melodramatic, I HATE winter.
Enjoy, and nice to have you back!