I came to Cyprus from Canada in the hopes that I would bask in sunshine, get a tan, and stock up on my Vitamin D. Instead, I have been (pleasantly, because Cyprus needs the rain) surprised at the amount of rain Cyprus has received, more than where I am from in Canada judging from the weather reports. My aunt’s trusty space heater keeping me warm throughout this last month. As well as this soup that I made. When I travel, I often eat ginger, because it helps with dizziness and I am affected by motion sickness when I travel sometimes. I love the Vitamin B I get from carrots, and find that I feel better once I have had some. It’s a very easy soup to make, I posted a little story on my Instagram account (afroditeskitchen) which I will also be saving to my profile showing how to make this soup, but it is quite basic as the recipe literally involves quickly stir frying the onion, garlic, ginger and nutmeg and then adding in all the other ingredients and boiling it for 20 minutes. A super simple start to 2019, perfect for Rain-uary in Cyprus.
Makes: 4 servings
Time: 30 minutes
1 tablespoon Lurpak Salted Butter
1 tablespoon Horio Organic Olive Oil
1/2 cup foodhaus Onion Cubes
2 tablespoons Ardo Diced Ginger
1/2 teaspoon Ardo Diced Garlic
3 cups Ardo Baby Carrots, about half the bag
1 teaspoon Maldon Sea Salt
1 diced fresh potato, into 1 inch cubes*
1/2 teaspoon dry nutmeg*
3 to 4 cups chicken or vegetable stock
*all ingredients available at foodhaus except those marked with an *
1. Add butter and olive oil to a large pot over medium high heat. When the butter has melted, add the onion, garlic, nutmeg and ginger and stir fry for 3 minutes.
2. Add 3 cups chicken or vegetable stock, carrots, salt and potato to the pot and reduce to low-medium heat and simmer the mixture for 20 minutes, until the potato becomes soft.
3. Using an immersion blender or a blender, blend the mixture together. If you prefer a slightly thinner soup, simply add more chicken or vegetable stock.
4. Serve and garnish with finely diced chives.