WCC#3 ORANGE!:Carrot Joghurt Soup - Möhren-Joghurt-Suppe
Alicat and Sara chose for this month WCC#3: ORANGE!.
I don't know how long this cookbook scrapes its living on the book shelf in the cellar. I brushed the dust off and let my two boys have a look for orange dishes. They found:
Kürbissuppe - pumpkin Soup, Möhrenflan - Carrot Flan, Möhren-Joghurt-Suppe - Carrot Joghurt Soup, Exotische Kaltschale, a cold soup of mango, papaya and oranges and at least Orientalische Aprikosencreme - Oriental Style Crème Apricot . I had the agony of choice and made my decision.
And now I proudly present : The orange dish for this event is
Wew, not only I met the colour, it's also delicous!
You need for 4 servings:
500 g carrots
2 tbsp. sesame oil
500 ml vegetable stock
salt, pepper
1/2 tsp. tumeric
500 g yoghurt, preferably greek yoghurt 10 % fat
sesame seed
Method:
Wash and peel the carrots and finely grate. Heat sesame oil in a saucepan and lightly sautée the carrots on medium heat. Add the stock , season with salt, pepper and tumeric. Bring to a boil, whisk in the yoghurt and simmer for about 5 minutes on low heat.
Meanwhile lightly toast the sesame seeds in a pan. Ladle soup into a blowl or plate and sprinkle with toasted seeds.
Enjoy.
Tagged with: Weekend Cookbook Challenge
I don't know how long this cookbook scrapes its living on the book shelf in the cellar. I brushed the dust off and let my two boys have a look for orange dishes. They found: Kürbissuppe - pumpkin Soup, Möhrenflan - Carrot Flan, Möhren-Joghurt-Suppe - Carrot Joghurt Soup, Exotische Kaltschale, a cold soup of mango, papaya and oranges and at least Orientalische Aprikosencreme - Oriental Style Crème Apricot . I had the agony of choice and made my decision.
And now I proudly present : The orange dish for this event is
Carrot yoghurt soup
Wew, not only I met the colour, it's also delicous!
You need for 4 servings:
500 g carrots
2 tbsp. sesame oil
500 ml vegetable stock
salt, pepper
1/2 tsp. tumeric
500 g yoghurt, preferably greek yoghurt 10 % fat
sesame seed
Method:
Wash and peel the carrots and finely grate. Heat sesame oil in a saucepan and lightly sautée the carrots on medium heat. Add the stock , season with salt, pepper and tumeric. Bring to a boil, whisk in the yoghurt and simmer for about 5 minutes on low heat.
Meanwhile lightly toast the sesame seeds in a pan. Ladle soup into a blowl or plate and sprinkle with toasted seeds.
Enjoy.
Tagged with: Weekend Cookbook Challenge
ostwestwind - 2006/03/06 07:31
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