CARROT SOUP WITH A SQUEEZE OF GRAPEFRUIT

What is a good wife supposed to do with a dozen carrots that somehow occupied her refrigerator?  Serve them for breakfast, lunch and dinner? Or make a delicious carrot soup with sprinkles of grapefruit. There is no problem that cannot be solved with soup. Couple minutes of chopping and throwing your favorite ingredients into a soup pot, then thirty minutes of relaxing, 30 second of blending, a couple seconds of serving and your wonderfully smelling and tasting soup is ready. 

Serves: 4-5
Preparation Time: 10 minutes
Cooking Time: 35-45 minutes

Ingredients:

2 lb. carrot, peeled and chopped
2 garlic clove, chopped
1 medium onion, chopped
2 celery sticks, chopped
1 tsp. ginger, minced
1-2 tbsp. olive oil
1 tsp. sesame seeds oil (optional)
5 tbsp. fresh grapefruit juice
3 ½ - 4 water, vegetable stock or chicken stock
½ tsp. red and ½ tsp. black pepper
Sea salt to taste

Heat oil in a pan and sauté garlic, onion, ginger and celery for 4 minutes. Add carrots with stock, salt and peppers and bring to a boil. Lower the heat, cover and simmer for about 30-40 minutes until the ingredients are tender. Add grapefruit juice and turn off the heat. 

Transfer soup to a food processor or blender and process until smooth.  

Serve soup sprinkled with sesame oil, if using. 

Sincerely Yours,

Nellie
 

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