Carrot, Ginger and Preserved Lemon GazpachoSaturday May 21st, 2016
This is a very easy, healthy and quick recipe for the summer. It can also be made in the winter, served warm 😉
Serves – 45 minutes
- 1 kg de carrots
- 2 oinions
- 4 garlic cloves
- 1 tablespoon preserved lemon and ginger paste (or, if you cannot find it, 1/4 of a finely chopped preserved lemon)
- 1 piece of fresh ginger (1 cm)
- A few leaves of fresh coriander
- Salt & Pepper (Timut for me, with some delicious citrus notes)
Peel and cut the carrots into large chunks.
Dice the onion and garlic and fry them in a saucepan for 2 to 3 minutes.
Add the other ingredients. Cover with water and cook in simmering water for half an hour. Carrots must be very soft.
Mix into a fine velouté. According to taste, you can add some water (if you prefer a more liquid soup).
Serve chilled, with a few leaves of coriander on top.