Andalusian sun and the vitamins and vitality it provides are just what the doctor orders. In a bowl. And since there's no shortage of oranges around here (we have a tree in the garden), I combined them with equally sunny carrots and ginger. By taking the amount of garlic, ginger and chilli up a notch this soup will also make you sweat worse than the Andalusian sun...
Serves 4
1 heaped tsp garlic
1 heaped teaspoon grated ginger
1 tsp chopped chillis
1 large onion
3/4 kg carrots
juice of one orange (appr. 1 dl)
8 dl chicken stock (or vegetable stock)
dash of soy sauce
appr. half a can of coconut milk (appr. 2 dl)
Greek yogurt
Heat some oil in a pan. Add garlic, chilli and ginger. Add diced onion and let everything sweat a bit. Add diced carrots and the orange juice. Let the carrots soften a bit and then add the stock. Let it cook until carrots are cooked.
Blizz the soup in a blender and pour back into the pan. Add the coconut milk and soy sauce. If the consistency is too thick, add some more water/ stock/ coconut milk or orange juice. Let boil for about 5 minutes so that all the flavours come together.
Serve the soup with yoghurt.
1 heaped tsp garlic
1 heaped teaspoon grated ginger
1 tsp chopped chillis
1 large onion
3/4 kg carrots
juice of one orange (appr. 1 dl)
8 dl chicken stock (or vegetable stock)
dash of soy sauce
appr. half a can of coconut milk (appr. 2 dl)
Greek yogurt
Heat some oil in a pan. Add garlic, chilli and ginger. Add diced onion and let everything sweat a bit. Add diced carrots and the orange juice. Let the carrots soften a bit and then add the stock. Let it cook until carrots are cooked.
Blizz the soup in a blender and pour back into the pan. Add the coconut milk and soy sauce. If the consistency is too thick, add some more water/ stock/ coconut milk or orange juice. Let boil for about 5 minutes so that all the flavours come together.
Serve the soup with yoghurt.
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