Carrot Ginger Soup

Soup time y'all :)

Well, seems like I am becoming a big fan of pureed soups, even though washing blender is my least favorite thing to do, but . . . gotta do it.

This soup is not an original recipe, I still need to make it a few more times before I come up with my very own way of cooking it, I suppose. No worries though, I'm still gonna provide the recipe I used.

Ingredients:

• 1 lb carrots;
• 3 cups vegetable broth;
• salt to taste;
• thyme to taste;
• ground dill to taste;
• 1 medium onion;
• 1 teaspoon fresh ginger;
• cooking oil.

Directions:

Wash and chop carrots and onion and saute them at a medium heat for about 10 minutes or until tender, don't let them get burned.
Next, add in vegetable broth, seasonings and ginger, simmer at a low heat until fully cooked. Puree the soup into a smooth mixture. Serve hot.

Garnish:

You can top this soup with about anything you feel like eating. Sour cream or heavy cream make a good addition, fresh dill or parsley will give it a fresh, springy look and taste.

I used ground red and black pepper, a pinch of thyme then drizzled tahini paste that I previously thinned down with some lemon juice. Sprinkle a bit of sesame seeds on top and there you have it . . . colorful, fresh and delicious carrot ginger soup!

The images were taken with a Canon EOS 5D Mark III and a Canon EF - 50mm - F/1.8 lens.