The cold season is upon us good people, well, sort of beacause with Nairobi you can never be too sure. It is during the cold season that we bust out our warm sweaters, blankets and socks all in an attempt to keep warm. Well, now you can add this CARROT AND GINGER SOUP to your list of things that keep you warm and stay cold free. Let’s cook:
- Onion (I used a white onion)
- Spring onions
- Cumin seeds
- Oil for cooking
- Black pepper(optional)
- In a pot, heat your oil and add a teaspoon of cumin seeds. Let this cook for three minutes slowly on low heat.
- After the cumin seeds have cooked, add 2 cloves of chopped garlic, chopped onion and spring onion to fry in the hot oil together with the cumin seeds until the onions have become translucent and fragrant. (Note that you should be using low heat for the entire cooking process)
- Next, add in chopped tomatoes, sliced ginger and your thinly sliced carrots. Season with salt to taste, black pepper to taste and a teaspoon of tumeric powder. Cover the pot and allow the tomatoes to soften and cook for three to five minutes.
- Once the tomatoes have cooked and softened, thoroughly mix all the ingredients to combine. Add a cup of water and bring to boil for ten minutes on the lowest heat possible. This further cooks your ingredients and brings out the flavour more.
- Just after your soup has started boiling, add in chopped coriander then cover for three to four more minutes.* Coriander is the last ingredient because we don’t want to over cook it and lose its flavour. Adding it last ensures that we get a strong flavour out of it.
- Once the soup is cooked and boiled, set it to cool aside then pour it into a blender until all nice and smooth without any lumps. (If you want your soup thick, stir in a mixture of warm water and flour to thicken it before taking it off the gas and stir it in before blending)
- After blending to the consistency of your liking, serve warm in a bowl.
- Garnish with coriander leaves and enjoy with bread slices or buns. Enjoy!