Heirloom Carrot and Ginger Cream
We’re in Tübingen! And staying in a lovely airbnb. Today, for a change, we decided to have dinner at home and went to the local farmer’s market, which is absolutely fantastic, to be inspired.
We came back with carrots of three colours, baby onions, ginger, dill, pine nuts, strawberries, limes …and various other things.
What I used in this recipe was:
- heirloom carrots
- fresh ginger
- baby onions
- butter
- stock (optional)
- powdered turmeric
- powdered cloves
- salt and pepper
–> for a vegan version, leave out the butter and sour cream topping 😉
For the topping:
- sour cream
- lime zest and a drop of lime juice
- pine nuts
- fresh dill
- some carrot trimmings
Peel the carrots. I love how the colours stood out when the carrots were peeled!
now chop up the carrots, dice the onions and the ginger
In a non-stick pot let the onion and the ginger soften in a dollop of butter
then add the carrots and some stock or, if you want a lighter version, just warm water
When the carrots have been boiling for a while, add the turmeric, salt, pepper and a pinch of cloves.
Now let the soup boil for a while until the carrots are tender.
When they are, take the pot off the heat and blend the whole thing.
Add the topping….et voila! Ready to be tasted and enjoyed!
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Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
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