Carrot Soup and Pesto

Happy new year, and I hope all of your wishes and dreams do come true this year. So,  I had little to no time to blog at all during the first semester, but I truly hope this semester will be different. If you are a vegan, or vegetarian you probably know about the amazing food magazine call Vegetarian Magazine. This magazine has great recipes, for vegan, vegetarian, or even meat eaters. So, this week I had the chance of trying one of their recipes, however like always I like to make it my own. This is my firs time making carrot soup, and i have to say it turned out pretty good, but the only downside i putt way too much garlic, and I cannot handle the taste of garlic that seems to linger. Also, the difference between the my recipe and Vegetarian times, I used almond instead of almond for the pesto. Also, the pesto is my own home made recipe. Furthermore, in my recipe as always I cannot stand any food that lack seasoning and spices, so I ensured that I used favourable spices. 
  Vegetarian Times version of Carrot soup


2 Tbsp olive oil 
2 shalots 
1 clove garlic (grounded garlic) 
Dry white, or red wine (I used Redwine) 
6 carrots sliced 
3 cups of sodium broth vegetable 
1/3 chili powder 
1/2 grounded caraway 
1/2 Coriander 

1 large Basil 
1/2 medium clove garlic 
handful of almond 
sesame oil 
pinch of sea salt 
grated lemon zest 

Serve with garlic Bread

1.Carrot soup:Heat oil in saucepan over medium high heat. Add leek and shallots and sauté for four minutes. Stir in garlic and wine; simmer five minutes. Add carrots, broth,seasoning, and two cups water. Cover reduce heat to medium low and simmer 45 minutes or until carrots are tender.
Start chopping the garlic, along with basil, lemon, salt, and oil (alternative: using a blender, add basil, garlic, oil, salt, lemon zest, and almond. Let it blend till ready, and you have a yummy pesto)

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