John Myers
Ingredients for 4 servings:
- 500 g carrot(s) (net weight after cleaning/peeling)
- 2 stalk(s) Celery , (alternatively some celeriac)
- 1 large onion(s)
- 1 clove(s) garlic
- 2 tbsp olive oil
- 500 ml carrot juice
- 300 ml vegetable stock
- 1 pinch(s) lovage
- 1 piri-piri or small chili pepper
- ½ tsp ground cinnamon
- 300 g natural yogurt (any fat content)
- salt and pepper
- 1 tbsp coriander, fresh, finely chopped (alternatively finely chopped parsley)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
Neutral food combining recipe – with cinnamon, chili and yogurt
Peel and trim the carrots and slice them thinly. Remove the strings from the celery and slice them thinly. Peel and finely chop the onion and garlic. Heat the olive oil in a pan and sauté the onion and garlic. Add the carrot and celery slices and sauté briefly. Pour in the carrot juice and vegetable stock, add the lovage, piri-piri, and cinnamon. Stir well. Bring to a boil once, then cover and simmer until the carrots are nice and soft (this takes about 30 to 40 minutes). Blend the soup with a hand blender – either add the piri-piri or, if you don’t like it too spicy, remove it before blending. Season with salt and pepper. Bring to a boil. Remove from the heat and stir in the yogurt. Now just heat the soup; do not let it boil again, otherwise the yogurt will curdle. Or divide the soup among bowls and serve each portion with a generous dollop of yogurt. Sprinkle with cilantro or parsley. Serves 6 to 8 when served as a soup/appetizer. Serves 4 when served as a main course.
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