Thursday, September 17, 2020

Ethiopian Style Carrot Ginger Soup

Carrot Soup Ethiopian Style. I usually make it with sweet curry powder and ginger but berbere spice makes for a nice change. The yogurt tames the heat just the right amount.
Home Cookin v9.75 Chapter: My Recipes
2 10-oz packs frozen carrots, or 6 cups cooked sliced carrots
2 Tbsp grated fresh ginger
1 large onion, chopped
2 Tbsp olive oil
1 Tbsp berbere spice mixture
4 cups vegetable stock
juice of 2 large or 3 small blood oranges (approximately 1/4 cup)
salt and pepper to taste
yogurt for garnish

Saute ginger and onion in oil over medium heat. Add the berbere spice mix and cook for about a minute to let the spices bloom.

Add the carrots and stir everything together until the carrots are coated with the spices. Add 1-1/2 cups of the stock. Bring to a boil then lower the heat, cover, and simmer until the carrots and onions are tender.

Remove from the heat and puree either using a hand mixer or a blender. Return to the heat and add the rest of the vegetable stock and the blook orange juice. Add more water as necessary to reach the desired consistency.

Serve garnished with the yogurt.

Adapted from Arielle's Recipe Archive from the newsgroup.

Exported from Home Cookin v9.76

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