Soup | Recipes for Food

Sarah Demeuse, Soup

Ingredients

6 decently-sized carrots, peeled, quickly sliced (no perfection needed)
Length of a medium-sized thumb ginger root, peeled, cut into strips
1 neither-big-nor-small spanish yellow onion, quickly diced (no perfection needed)
Salt & freshly ground pepper (amount up to cook’s discretion)
Ground cumin (optional)

Directions

In a large saucepan with olive oil, fry onions and ginger on medium heat until onion is glassy (avoid burning).
Add carrots, salt, pepper, cumin, and stir frequently to prevent any sides from burning. Give it about 3 minutes.
Add 1 cup of water and let simmer until carrots are soft.
Blend using a handmixer. Depending on where you or your guests are on the purée vs soup spectrum, serve as-is or add more water.