Serves 1
Directions
- 1Wash and peel the carrots, keeping the peels separate.
- 2Chop ginger, scallion, and spring onion.
- 3Thinly slice the carrots.
- 4Sauté the chopped vegetables in a pot with a little oil, then add broth and simmer.
- 5Cover the pot and let it cook.
- 6Mix oil, teriyaki sauce or soy sauce, Cajun spices, hot paprika and salt in a bowl.
- 7Add the carrot peels to the mixture and toss with bread crumbs.
- 8Spread the seasoned peels on a baking sheet and bake at 200°C for 20 minutes.
- 9Blend the cooked carrots with an immersion blender until smooth.
- 10Plate the soup.
- 11Garnish with baked carrot peels.
- 12Make pesto with carrot greens and oil.
- 13Drizzle pesto on top.
- 14Add a piece of focaccia or Tuscan bread and serve.
Ingredients
- carrots
- ginger
- scallion
- spring onion
- oil
- vegetable broth
- teriyaki sauce
- soy sauce
- cajun spices
- hot paprika
- salt
- bread crumbs
- carrot greens
- focaccia
- Tuscan bread
Equipment
knifepotimmersion blenderbaking sheet
Tips
- Use vegetable broth, even from bouillon cubes.
- Use soy sauce or teriyaki sauce.
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