This is what I call immunity soup! Blend of garlic, ginger and turmeric makes this soup an immunity booster 😃
Sweetness of carrots and spiciness of ginger make this soup one of a kind. Plus you can always adapt the flavors to your taste by adding/reducing amounts of carrots and ginger.
Did you know that ginger is loaded with antioxidants, compounds that prevent stress? It also helps your body fight off chronic diseases like high blood pressure, heart disease, and diseases of the lungs, plus promote healthy aging. So, enjoy this soup more often!
1 medium onion
3 large carrots
2-3 garlic cloves
1 tbsp grated fresh ginger (about 2 cm of fresh ginger)
700 ml vegetable stock or water
1 tsp turmeric
salt and black pepper to taste
1 tbsp olive oil
2 tbsp cream or milk (optional)
Peel and cut the onion into quarters.
Grate or thinly slice garlic and ginger.
Peel and cut the carrots to 0.5 cm (0.25 in) round pieces.
Heat the olive oil on medium heat in a large pot.
Add onions and simmer until softened.
Add carrots, garlic and ginger and simmer for another 5-10 minutes. Stir occasionally.
Season with salt, pepper and turmeric. Stir well.
Add vegetable stock or water and cook until carrots are softened.
When the carrots are done, check the flavor and season more if necessary.
Take the pot off the heat, blend with hand mixer or in a blender.
One of the most popular cakes in North America is for sure a carrot cake. There are so many different versions and some get pretty complex, but I like mine simple. Why? I want to indulge in the flavor of carrots, although I don’t have anything against some nuts or pineapple to compliment the cake 😀 Well, that is another story! 😉
Here is my version, moist cake with creamy cheese filling, perfect dessert for Easter. 🥕🐇
Ingredients for the cake
350 g (2 1/2 cups) all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
450g (3 cups) peeled grated carrots
300 g (1 1/2 cup) granulated sugar
100 g (1/2 cup) brown sugar
350 ml (1 1/2 cups) oil
Ingredients for the cream cheese frosting
140 g (10 tbsp) unsalted butter, room temperature
340 g (3 cup) powdered sugar
1 1/2 tsp vanilla extract
1/4 tsp salt
30 g (2 tbsp) sour cream
450 g (1 3/4 cup) cold cream cheese
Preheat oven to 180 °C (350 °F).
Grease and dust with flour round baking sheet.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
In food processor shred the carrots or grate them manually.
With the electric or stand up mixer beat the eggs with both sugars on medium-high speed until combined.
Add oil in slowly until well incorporated.
With a spatula, stir in the flour mixture and the carrots.
Bake around 30-40 minutes until the cake is done. Test with toothpick by inserting it in the cake. If it comes out clean, the cake is done.
Cool the cake completely before you cut it in half horizontally.
Meanwhile, prepare the frosting.
With the electric or stand up mixer beat the butter on medium-high speed until creamy.
Add the confectioners sugar, salt and vanilla and beat until fluffy.
Beat in the sour cream.
With the mixer running on medium speed, add the cream cheese until fully incorporated.
Increase the speed until the frosting is light and fluffy.
To assemble the cake, place one half of the cake on a serving platter. Spread half the frosting and top with the other half of the cake. Cover the outside of the cake with the remaining frosting.
Decorate the cake as you like. My options were chocolate Easter eggs or Easter sugar cookies. My dear friend Dina made these little minis, aren’t they adorable?