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
Carrot joghurt 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
1/2 tsp. tumeric
500 g yoghurt, preferably greek yoghurt 10 % fat
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.