I took three days off work but we had grey weather and rain all weekend so I had time for some indoor projects. I started a new book by Lisa See. I devoured her novel “Shanghai Girls” and now I started “Snow Flower and the Secret Fan”. The story is quite tragic but I really like the stories of ancient China and so I can really recommend her books so far.
I wanted to make a blog post earlier this weekend but it was kind of dark outside all day long so I couldn’t take any pictures. Apart from that my camera is broken. There is a little black spot on every picture I take. I had this once before and then it was suddenly ok again. It is quite annoying because there is really nothing I can do. I think I will look for a camera shop today to help me out, because the sun is coming out again.
I am very excited that we finally have a vegetable box subscription. Every friday we receive a surprise box full of vegetables from a local organic farm.
This friday’s box came with a lot of carrots. I don’t usually buy carrots although I really like them. So that’s the good thing with the subscription box – you receive vegetables you might not usually buy and so you get creative.
The carrot soup I made was really rich and creamy, although it was all veggies, spices and honey. I made pecorino biscuits as a the little treat to have with the soup.
I am not a big soup fan but maybe I am starting to. Enjoy the rest of the weekend!
What you need for two people:
500g carrots, peeled and chopped into small pieces
2 onions, finely chopped
3 garlic cloves, finely chopped
1 small piece of ginger, finely chopped
500 ml vegetable broth
2 tablespoons honey
Salt and pepper
Heat onion and garlic in a soup pot over medium heat
Add carrots and ginger and sauté for 5 minutes
Add the veg broth, lower the heat and simmer for about 30 minutes
Stir in the honey, pepper, salt and oregano
Simmer for another 15 minutes
Meanwhile preheat the oven to 180°C
Grate the pecorino and form small pecorino heaps on a baking tray
Dredge the pecorino heaps with paprika powder and grill in the oven for about five minutes
Let the pecorino cool down
Purée the soup and then serve with pecorino biscuits and parsley