Carrot (23)

Olivier salad (our family recipe)

It is this salad that I have eaten since childhood, and honestly, I have not found a recipe tastier than it. Neither with caviar, nor with shrimp and squid, nor lean, nor with fish, and with anything else does not give me such a buzz as our family recipe.

Ingredients:

  • Beef pulp-700 g.
  • Chicken eggs-5-6 PCs.
  • Potatoes-2-3 pieces of medium size
  • Carrots – 2 PCs. large or 3 pcs. medium size
  • Sweet and sour juicy apple – 1 large or 2 small (I like more apples, it tastes juicier and fresher)
  • Salted / pickled cucumbers-5-6 PCs.
  • Canned peas (without sugar) – 1 jar or 200-250 G.
  • Mayonnaise – to taste. I really ask you to buy delicious or make it yourself. Unfortunately, a stupid Mazik can spoil the taste of even a very tasty salad.
  • Horseradish (optional, but it will be much more interesting and tasty).

How to do:

1. meat, eggs and vegetables I usually cook the day before. Pour boiling water over the meat and cook for 2-3 hours until very soft. I cook without spices and salt because the salad will have a lot of spicy and salty ingredients. Cool completely, then cut into cubes about the size of peas. I like it when all the ingredients in this salad are the same size.

2. potatoes and carrots wash and cook in salted water for about 30 minutes. You do not need to clean them. Readiness is checked with a knife, it should easily enter to the middle of the largest vegetable. Immediately drain the water, completely cool, clean and cut into cubes.

3. eggs cook in salted water for 10-15 minutes. In salt, so that the shell easily departs. Fill the finished eggs with cold water, clean right in it. So it is easier to clean, and the shell all settles to the bottom, there is definitely nothing left on the eggs themselves. Cut into cubes.

4. apples need to be washed, cleaned and similarly cut into cubes.

5. cucumbers cut into cubes, like all the previous ingredients. I recommend buying them small. If the cucumbers are very large, they will have tasteless huge seeds and a lot of brine, and they themselves will be too sluggish, not crispy. In addition, small cucumbers can not be cleaned, their skin is tender.

6. peas are thrown back into a colander, drain the brine and rinse them a little. You can not rinse, the main thing is to drain the brine well, because there is a lot of salt in it.

7. combine all the ingredients in a large container, which can be hermetically sealed. I do not recommend all mayonnaise at once, unless you immediately eat it all. It is better to mix the required amount of salad with the sauce immediately before serving. Salad can be served in portions, laying it out in a culinary ring. I decorated it with mayonnaise, pickled cucumber straws and boiled egg yolk. I highly recommend eating this salad with horseradish.

Taking this opportunity, I want to thank my mother for this recipe (and also for the recipe Herring under a fur coat) and wish everyone a good appetite!

Cream soup of pumpkin and apples with herb butter

This is the perfect soup for the end of summer/beginning of autumn, when the harvest of apples and pumpkins has already ripened, but there are still fresh, fragrant greens. The taste combines a whole palette of shades: sour (apples), sweet (pumpkin, carrots), bitter (chili, onion, garlic) and plus aromatic oil. It turns out an amazing balance. Everyone try;))

Ingredients for the soup:

• 1 small pumpkin, I have Hokkaido (1.3-1.5 kg),

• 2 large onion heads,

• 2 large apples or 3 small ones

• 1-2 carrots (optional, but it tastes better),

• 1-2 sticks of celery (optional, but more flavorful with it),

• 4 cloves of garlic (I generally put the head),

• Vegetable broth/chicken broth/water – 1 l. approximately (depends on the thickness of the soup you like),

• Olive oil – 2 tbsp.,

• Thyme – 4 branches or 1 tsp dry (instead of thyme,you can try to make a soup with sage or oregano),

• Ground chili – 0.25 – 0.5 tsp or to taste,

• Salt and pepper – to taste.

For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of white already cooked beans to the soup. The main thing is not to overdo it, otherwise the taste will not be so bright. But don’t worry, it can be balanced by adding a little more spice;)

Ingredients for green oil:

• 1 medium-sized bunch of coriander or parsley, or a mix of them (I like the mix the most),

• 4-5 tbsp olive oil,

• 2 tbsp white wine vinegar or Apple cider vinegar,

• Optional garlic and onion powder 0.5 tsp.,

• Optional 2-3 tablespoons of water or to taste, to bring the sauce to the desired consistency,

• Salt and pepper to taste.

How to do:

1. All the vegetables/fruits to wash. Peel the onions and carrots if they are old. The young one can be left with the skin. Cut the pumpkin into 4 pieces, remove the insides with the seeds. Cut the carrots randomly, but smaller than the pumpkin. Cut the onion into 6 parts: that is, first in half, and each half into 3 more slices. Remove the core from the apples and cut them into 2-4 pieces. Celery cut into 4-6 parts. Garlic cloves divide by 1 piece. If you’re baking a whole head, like me, then cut off the top to show the cloves. Through these holes, we will then extract the baked garlic easily and simply.

2. Put everything from the first point on a baking sheet with baking paper, sprinkle with oil, throw the leaves with thyme, mix and bake at 160C until the onions and carrots are caramelized. It’s an hour, maybe two.

If you are in a hurry, set the temperature to 180C. It will be faster, but the vegetables are more likely to be boiled with baked edges. Also would be delicious, but the long baking gives the soup a unique taste umumnya;)

3. Remove the pulp from the finished pumpkin and Apple with a spoon and transfer it to a blender or saucepan, if you have an immersion blender. Peel the garlic and there, as well as all other vegetables and broth/water, bring the soup to a uniform consistency.

Only then season the soup with salt/pepper, chili and additional thyme. Try it, if the soup turned out to be sweet with a moderate sourness, quite sharp, but not too much, then it is ready! Bring to a boil over low heat, stirring. Turn off, let stand for 5-10 minutes, with the lid slightly open.

4. Do green oil. Put all the ingredients in a blender, except salt and pepper, and bring to a smooth finish. Try, add seasonings gradually, bring to a balanced taste.

5. Pour the soup into a plate, top with 2-3 tablespoons of green oil. I also sprinkle a little sweet paprika for beauty and put a spoonful of cashew mayonnaise (recipe here). By the way, bread croutons, which are always appropriate for mashed soups, can also be smeared with fragrant oil. Bon appetit!

Salad with roasted cauliflower, podmazyvanie carrot and crispy chickpea under tahini dressing

The moment when a salad just happened from what was home, but immediately loved it. Fragrant, spicy, light and hearty at the same time. In him everything is in harmony and texture, and taste.

Ingredients (for 4 servings):

  • Forks 1 large cauliflower (or 2 small),
  • 4 medium carrots, preferably a very sweet seasonal
  • 1 bunch parsley,
  • 1 bunch cilantro,
  • 2 cloves garlic, missed through chesnokodavku (optional)
  • 3 tablespoons Apple cider or wine vinegar,
  • 3 tbsp lemon juice (you can substitute Apple cider or red wine vinegar),
  • 2 tbsp Jerusalem artichoke syrup or any other sweetener (optional)
  • 2 tbsp soy sauce (can be replaced by 0.5 CH. l. salt),
  • 1 tsp ground coriander (optional or substitute the spices that you like),
  • Vegetable oil – 2-3 tbsp.
  • Salt/freshly ground pepper – to taste.
  • Crispy chickpeas (recipe) – a handful for each serving
  • Tahini dressing, try with a different (recipe 1, recipe 2, recipe 3) – 2 tbsp for each serving.

How to do:

1. Chickpeas do in the first place, the link to the recipe above. Do it a lot at once, put in salads, soups or just enjoy;)

2. While the chickpeas are done, prepare all the remaining ingredients.

Rinse the cabbage, disassemble it into inflorescences, rinse it again, let the water drain. Drying the cabbage is an important point, otherwise the Kona will not be baked, but will be boiled and not so tasty.

Leaves and a stalk not throw out, and put in the freezer and then cook this kind of vegetable broth (recipe).

Opolaskivaniem greens, soak in water for 10-15 minutes, so it definitely came off all the dust and dirt, again opolaskivaniem.

We only want the leaves, chop them coarsely. Stick, not to throw, too, in the freezer for broth.

Carrots my brush, clean (peel also not throwing themselves already know why;). Further, the peeler nastigaet thin plates, put them in a container with tight cover, add to vinegar, lemon juice, soy sauce or salt, garlic, sweetener, cilantro or your favorite spices, pepper. Close the jar and mix everything together intense shaking, leave at rest for at least 10 minutes. Marinating the carrots can be done in advance.

Make the salad dressing (it is better because it “collects” the whole salad).

3. Bake the cabbage.

Chickpeas take out, put the oven on to warm to 180C.

Spread the cabbage florets on the parchment, sprinkle with a little salt and pepper, butter sprinkles and carefully all this stir. Try that each inflorescence was covered with oil.

If you have the desire, then the cabbage can be used to season anything you like: paprika, turmeric, chili, cumin, mustard, honey, etc., but believe me, in this case, salt and pepper straight enough for the carrots and chickpeas and so will be very spicy.

Bake in fan mode until crispy and crusty, this is approximately 25-35 minutes. Depends on the oven. After allowed to cool.

4. Collect salad.

On the plate put cabbage, then the carrots on top of greens, really do not regret it there is a place, then pour dressing on salad (2 tbsp per serving or how many have conscience))), throw a handful of chickpeas and enjoy immediately.

Carrot cake with cream cheese and caramelized pecans + life hack for the preparation of a perfectly flat cakes

It’s bonkers!

My carrot cake is not cloying like in classic recipes. The cake itself is quite sweet from the carrots and raisins, and the cream I add the Jerusalem artichoke syrup. By the way, I love dense and moist cakes and not the air. So if you coincide with me in tastes, then catch the perfect recipe.

Ingredients.

Cakes:

• 400 g carrots (about 4 medium size)

• 175 g whole wheat flour (or you can do 50/50 with oatmeal),

• 100 g of raisins,

• 50 g pecan or walnuts,

• 3 eggs,

• Juice and zest of a large orange,

• Zest of half a lemon,

• 4 tbsp vegetable oil,

• Optional 50 ml of sweetener if you like sweeter,

• 3 tsp ground cinnamon,

• 2 tsp. ground ginger,

• 0,5 tsp ground vanilla

• 0.5 tsp. ground nutmeg,

• 0.5 tsp. sea salt

• A pinch of ground white pepper, allspice and ground cloves.

You can also put the dough in cocoa, star anise, cardamom, coriander, if you like these spices.

Cream:

• 1 tsp ground vanilla

• 6 tbsp Jerusalem artichoke syrup or any sweetener of your choice

• The juice of half a lemon (zest from a, put in the dough),

• 400 g cream cheese or mascarpone, or cream, or a mix of these ingredients. Or coconut cream (for wagashi version).

I like this pie with curd cheese, but to make the cream is not very greasy and caloric, I mix my schedule I cheese with Greek yogurt in the following ratio: 250 g of cheese + 150 grams of yogurt.

Decor:

• A handful of pecans or walnuts (can be more)

• 1 tbsp Jerusalem artichoke syrup or any sweetener of your choice

• A pinch of salt.

How to do:

1. Carrots wash, peel and grate on a small grater or grind in a blender. Nuts (50 g) chopped, not super small. Rinse the raisins, a little dry. Grate the zest of orange and lemon, squeeze the juice of an orange and half a lemon. Lemon juice to set aside for the cream.

2. Mix all ingredients for dough except flour, bring to a homogeneous condition. Then add the flour, stir again.

3. Take a baking sheet, covers it with baking paper and distribute the dough with a spatula all over the surface.

The cake will be about 1.5 cm thick. Bake at 160C for approximately 35-40 minutes. For 5 minutes before the expected end of baking start to check the readiness with a toothpick (it should not be raw dough). If the cake inside is moist, and the top is flushed, close it with foil to avoid burning.

4. While baked cake, prepare the cream and nut topping. For the cream whisk all of the ingredients until smooth and put in refrigerator to cool. The cream will be dense, and easy to spread on cakes.

5. A handful of nuts dried in the oven at 160C for 10-15 minutes minutes or until it will turn brown. Still hot nuts and mix with a tablespoon of syrup and a pinch of sea salt. Cool, then coarsely chop.

6. Ready cake cool slightly at room temperature, then cut in half, then into 2 parts. Get a perfectly smooth cakes and size, and thickness.

If suddenly crooked cut, put all 4 layers on each other, trim edges, and trimming empty sprinkles cake, or eat;) the Cakes put in the refrigerator so they are fully cooled.

Can easily use this hack for other layered cakes.

Important. If you will bake a carrot cake in a standard round shape, it is better to use split. To cut the cake only when the cake is completely cool. And baking time will be different, because a thicker crust baked through longer.

7. After everything has cooled down, grease each cake with cream, do not forget about the sides of the cake. Put it in the fridge overnight or for a day. Before serving, sprinkle with sweet-and-salty nuts and crumb cakes.

I recommend either cut into 8 rectangles or thin piece along the whole pie, like so:

Enjoy your meal, try not to eat all at once. Pie is sooooo rich, keep in mind. Come for Breakfast and for evening tea;)

Hummus with caramelized carrots

I think I have a new favorite among the hummus. Your favorite hummus with baked garlic I decided to transform it a little, and I got this carrot version. Very aromatic with a slight sweet tint in the taste.

The cooking process is exactly the same as the classicone, only the ingredients have changed:

• 100 gr. boiled chickpeas (how to cook chickpeas wrote here)

• * 100 gr. baked carrots (about 4 medium-sized carrots),

• 1 clove of fresh garlic + a small head of baked or 2 cloves of fresh garlic,

• 2 tbsp tahini,

• 2 tbsp olive oil,

* 2-3 tbsp lemon juice,

• 1 tsp coriander,

• A pinch of cumin,

• Pinch of cayenne chili pepper,

* Salt/pepper to taste.

How to bake carrots and garlic.

Wash the carrots, peel and cut them into large pucks, no thinner than 1 cm. If it is very large, then you can cut the washer into 2/4 parts. But do not mince it, so that it does not dry out in the oven. Mix with 3-4 tablespoons of olive oil, and place on a baking sheet in 1 layer.

And I bake garlic like this: my head, cut off a little peel from above perpendicular to the slices, wrap in foil, spread on a baking sheet and bake at 180C for about 30-40 minutes. Then I simply squeeze out the baked garlic cloves through the previously made slices. This garlic is perfectly stored in the refrigerator for a week exactly, that is, you can bake it for several dishes at once.

With sweet hummus (with carrots, bell peppers and pumpkin) I love to make such a shawarma: smear the “tanned” side of the pita bread with hummus, throw mushrooms on top, fried with onion, garlic and soy sauce (or baked with soy sauce and garlic and onion powders), a little goat curd cheese, coriander greens, a little mint and parsley. You can also put a pickled red onion. Wrap tightly, fry in a dry pan. It turns out VERY tasty!!!

Perfect pumpkin cream soup served two ways (with Gorgonzola or Parmesan croutons)

Ingredients:

2 small pumpkins (Butternut, Hokkaido, Provence or any that you like)

2 medium carrots,

2 large onions,

4 garlic cloves,

2 sticks of celery (optional, if you like it)

1 chili pepper or 1 tsp dry Cayenne pepper,

2 sprigs fresh rosemary or 2 tsp. dry seasonings,

5-6 fresh sage leaves or 0.5 teaspoon dry ground sage

1 tsp dried oregano,

1 gallon water, vegetable or chicken broth (can substitute part of the liquid milk or cream, recommend to use no more than 300 ml),

2 tbsp Apple cider vinegar

Oil for roasting vegetables (I had a mixture of ghee and olive oil),

Salt and ground black pepper to taste

Ingredients for the filing will describe below.

For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of white already cooked beans to the soup. The main thing is not to overdo it, otherwise the taste will not be so bright. But don’t worry, it can be balanced by adding a little more spice;)

How to do it.

1. All vegetables to be washed. Onion cut into cubes, celery, garlic and chilli also finely chop. Pumpkin and carrots cleaned and cut into small random pieces.

2. Onions and celery saute in the pot for soup in the frying oil until Golden. Then add the chopped garlic and chili peppers, fry until fragrant about 30 seconds, then throw to the onion, the carrot, and after 5-7 minutes the pumpkin and fill it with some water/broth to the liquid closed vegetables. Simmer for 10-15 minutes until the vegetables are tender.

3. Once the vegetables are softened, add herbs (rosemary leaves, sage, oregano) and Apple cider vinegar, pushing the soup in a blender until smooth. Try, what happened, and salt/pepper to taste. If necessary, add more water/broth and spices. Once again whisk the soup, bring to a boil and immediately remove from heat.

4. I have another version of cooking the pumpkin with carrots: roasting. Pumpkin cut in half, to release the seeds, put on baking sheet cut down. Peel the carrot, cut into 2-3 pieces and put next to the pumpkin. Bake at 180-200C for about 30-40 minutes until soft. Allow the pumpkin to cool slightly, remove skins.

Then combine the fried onion, celery, Chile and garlic, roasted vegetables, all seasonings, punched in a blender, gradually adding water/broth, and finally add salt/pepper to taste. Once again whisk the soup, bring to a boil and immediately remove from heat.

Try to cook soup with different types of broths, with the addition of cream or milk to choose your perfect option. I make this soup often with vegetable broth or water and without the addition of cream.

5. Serve this soup I love in two versions:

Flow 1. With olive oil, balsamic, pumpkin seeds and croutons parmezanom.

For this flow you need unleavened whole wheat bread cut into pieces (1 piece per serving), put on top of each piece with 1 tbsp shredded cheese and bake in the oven until Golden.

Soup pour into a bowl, drizzle with olive cold-pressed oil (I like Greek) and balsamic, sprinkle a handful of roasted pumpkin seeds. For beauty can sprinkle the soup with some parsley. To eat, biting into the hot fragrant toast.

Flow 2. With melted Gorgonzola, pumpkin seeds and balsamic cream.

For this supply ladle hot soup into bowls, put in every 2-3 tbsp crumbled blue cheese, give him a little melted alone or in the convection oven/microwave. Then throw a handful of sunflower seeds, a bit of balsamic cream and enjoy!

And that I experimented and cooked this soup with white gourd Ficifolia.

The Gorgonzola you can substitute another blue cheese or goat cheese curd.

I want to draw your attention that each ingredient is very important, and in soup, and serve. For example, if you roast pumpkin seeds or use Parmesan and Gorgonzola, and other such cheeses, the taste will be less interesting. Of course be delicious, but not so elegant;)

Thick tomato soup with venison

Hearty, nourishing, fragrant and incredibly delicious! You can also cook this beef, it will be delicious.

Ingredients:

1 kg of venison on the bone (I had ribs),

2 liters of water,

3 onions,

1 carrot,

10 peppers and peas,

4 leaves of Laurel,

900ml tomato passata is crushed tomatoes in own juice,

70g tomato paste (optional)

3 tbsp Jerusalem artichoke syrup (optional)

3 cloves garlic,

Spices: 1 tsp each:

Oregano,

Basil,

Dried rosemary (you can substitute 2 sprigs fresh),

Powder dried garlic,

Smoked paprika,

Worcestershire sauce,

0,5 – 1 tsp Cayenne Chile pepper (you can substitute 1 fresh Chile pepper and add it to the onion sauté),

Salt/pepper to taste.

How to do:

1. Meat rinse, cover with cold water to the entire surface of the meat was closed (I needed 2 liters of water), add 1 onion, carrot, peppercorns and Bay leaf. Cook for 1.5-2.5 hours on a very low heat under the closed lid so that the broth has not boiled away. .Cooking time depends on the meat, it should be very tender and soft, and literally move away from the bone. If this did not happen – cook to such a state.

2. Once the meat reached the condition, remove it from the broth, allow to cool slightly and carefully disassemble the fibers, ejecting all hryaschik, bones and veins. The long fibers tear across the below piece was no longer than 3cm, otherwise it will be not very convenient to eat. Consider it your meditation;)

3. Tomato sauce. 2 onions cut into small dice, crush the garlic. In a deep frying pan saute the onion until Golden in the frying oil (I have ghee), add the garlic and fry for another 20 seconds, actively stirring, then add the passata, tomato paste and all the spices, except the salt and syrup. Salt and sugar are already ready soup not to miscalculate. Simmer the sauce for 5 minutes.

4. The sauce is ready add the meat, there strain the broth (spices, carrots, onions and Bay leave from the soup – kicks), mix, taste, add spices if necessary, and salt and sweetness (if tomatoes are sour). Just a couple of tablespoons of syrup will remove excessive acid. Bring to a boil, the soup is ready.

5. Feed. This soup with the correct flow is more fun and authentic. Recommend serve with sour cream and cranberry sauce (recipe here). You can also sprinkle the soup with chopped parsley and dill.

In General I recommend to try some soup in its pure form, then with cream, then with sour cream and cranberry sauce, then add the greens, and to identify their personal preferences.

By the way, the soup becomes every day more delicious;)

Zero waste in your kitchen or how to cook vegetable broth of herbs, roots, leaves, and other «leftovers» from cooking

It’s always a pity to throw away the beet tops, carrot; the leaves and stalk from cauliflower and broccoli; sticks from bundles of parsley and cilantro; the root crops, which are currently nowhere to apply, but they will soon spoil, etc., and I developed the following method of disposal of this stuff.

I my, dried and neatly folded in a reusable Ikea sealed package in the freezer. When it is reaching a critical mass, I put it all in a pan, add 1 carrot, 1 onion whole a few cloves of garlic, stick of celery, pepper 5 PCs. Bay leaf a couple of pieces, a pinch of salt, pour cold water to it a few inches covered the herbs and vegetables, and cook until boiling. Then reduce the fire and simmered for 10-15 minutes.

Try the broth, if he was very rich, you can add water, again bring to a boil and turn off. Cool with the lid open, strain through a sieve. The broth is ready!

If he doesn’t need me all directly after preparation, then poured into plastic containers of 200 – 500 ml and put them in the freezer and then use as needed.

For this soup you can cook any cereal, to cook the risotto, soups, sauces. Try to replace water in the recipe savory dishes such vegetable broth, and it will sparkle with new flavors.

Mouth-watering and nutritious salad with chickpeas, avocado and vegetables with tahini-dressing

This salad besides the awesome flavor and very hearty, it can be just a full lunch or dinner.

Ingredients for 2 servings:

A pair of elastic handfuls salad leaves (leaves beet tops, or Kale for a good fit),

1 avocado (very ripe, to it the salad was prevratilos in the sauce),

10-12 cherry tomatoes (regular tomatoes will not work, because they give a lot of moisture, and there is no need),

1 small red onion/shallots,

Two handfuls of cooked chickpeas (how to cook chickpea wrote here),

Leaves 10 twigs cilantro,

For the filling will need at 3st.l. tahini, lemon juice, olive oil.

In this salad you can also add cooked beets, grated carrots, quinoa and all it’s delicious base with which you can experiment;)

How to do it.

1. All to be washed. Kale you should massage (detailed instructions here). If you have beet greens, and she’s heavy and hard, it is also possible to mash 1 tbsp olive oil.

2. Onion cut into small cubes and marinate in a tablespoon of wine/balsamic/Apple cider vinegar while you chop everything else.

3. Avocado peel and cut into large dice. Cut the cherry tomatoes in half. Avocado, tomatoes, chickpeas, cilantro, and onion together with the vinegar and add to the salad bowl to the salad leaves.

4. Dressing. Mix all ingredients for filling until smooth, then season with salt/pepper to taste. The mass will be thick, that’s okay – the juice of the tomatoes will dilute the dressing to the desired consistency, but if you want the sauce to bring to the desired consistency with water.

5. Add the sauce to the salad, gently mix everything. Add more salt and pepper if needed and enjoy;)

Pumpkin carrot curry soup with coconut milk

This is probably one of my best soups, I really like it. Spicy, warming and insanely fragrant.

Ingredients for 3-4 servings.

For the soup:

300g pumpkin

300g carrots

This soup can be made only from carrots or only from pumpkin, but believe me their mix is a perfect combination of flavors;)

1-2 large onions

400 ml (1 can) coconut milk 1 tsp turmeric

1 tsp dry ginger or 30-50g fresh (grate)

2-3 tbsp. L. powder or pastes yellow curry

0.5-1 tsp cayenne pepper or to taste

1 tbsp ghee oil for frying vegetables (or vegetable for frying)

200-300 ml water / vegetable or chicken broth

Salt and pepper to taste.

For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of White already cooked beans to the soup. The main thing is not to overdo it, and then the taste will not be so bright. But do not worry, it can be balanced by adding a little more spices;)

For submission:

1 lemon slice per serving

Cilantro leaves-a handful per 1 serving

Pumpkin seeds

How to do.

1. onions cut into cubes, pumpkin and carrots wash, peel and cut into small arbitrary pieces.

2. onions passeruem straight in a saucepan for soup in ghee oil until golden. After that, add ginger (if you use fresh) and fry for 1 minute, then add curry and turmeric, fry for another 1-2 minutes, then throw carrots and pumpkin to the onions, and fill everything with water/broth (it is necessary that the liquid covers the vegetables). Simmer for 10-15 minutes until the vegetables are ready.

3. as soon as the vegetables are softened, add a jar of coconut milk (leaving a little for decoration), dry ginger (if you use it) and hot pepper, and punch the soup with a blender until smooth. We try what happened and salt/pepper to taste. If necessary, add more water and spices. Once again whisk the soup, bring to a boil on low heat and immediately remove from the stove.

4. serve, drizzle with coconut milk or coconut cream, toss a pinch of pumpkin seeds or cilantro, and be sure to sprinkle with lemon juice. The soup is perfectly combined with rye grain bread. Very tasty!!!