PUMPKIN RISOTTO WITH KERRYGOLD’S BUTTER
1 November, 2018
FONTINA, SAGE AND PEAR QUICHE
27 November, 2018

CARROT SOUP WITH CURRY AND CHILI PEPPERS

We love chili peppers at home. There is no absolutely doubt about it. You just have to enter our kitchen and you will see them, now in the huge pestle that I bought a few weeks ago. I love to use them in soups. The spicy hint is perfect for the chilly weather we are having lately, so this carrot and curry soup couldn’t taste better!

Actually, while I am writing I am enjoying it. It’s raining outside and it’s a bit cold too. In the meantime, I am also looking for hotels in Prague. Yes! We are going to Prague! It’s been a while since I wanted to travel there but during low season. For different reasons I couldn’t and then it was spring and summer again. Why during low season? Because almost everyone I know who has visited the city suggests so: “Carlota, don’t go during high season. It’s overwhelming”.

The last time I heard this, it was while we were in Bali last June. There was a woman from Prague in our hotel in Ubud and we spoke about her city in detail. As she saw my excitement, and knowing that I don’t care to travel during cold months, she recommended going in January, February or October.

So while I was cooking this soup, Thomas and I booked the flight for our next destination. If someone wants to give me some tips about accommodation or authentic places to have lunch or dinner, I would be very grateful if you leave me these in comments! Until then I hope you enjoy this recipe.

 

INGREDIENTS for two people

8 carrots

2 medium potatoes

1 leek

1 green onion

2 tbsp curry

2 cm (0.80 inches) fresh ginger

75 gr butter

1 big chili pepper

Salt to taste

METHOD

Peel and slice all the vegetables. Place them in a pot, add the butter and cook over a medium heat for a few minutes removing all the time. Then fill with enough water to reach the level of the veggies. Add salt to taste.

Bring all to a simmer for 30 minutes or until the vegetables are tender. Then blend them.

Serve in soup plates or bowls and with the help of a press, squeeze the fresh ginger on each one. Last, add the chili pepper finely chopped.

Buon appetito!

 

 

 

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