On a cold dreary day, this carrot soup with ginger and spiced pumpkin seeds will warm you back up in no-time. If you’re not a big fan of soup, just go with the spicy pumpkin seeds. They happen to work great as a tasty snack. Of course they’re even better when you make them with some diy curry powder. Just use our curry powder recipe.
We’ve been growing our own vegetables for a couple of years now. But this was the first year we grew carrots. We weren’t expecting a very big harvest. Our vegetable garden has a very heavy clay soil, that tends to make life difficult for root vegetables. But it actually turned out pretty well. Sure, not all of them would win a beauty contest. But we’re still quite proud of our organic carrots.
We had a good number of big carrots. However, we also had a lot of tiny ones. Peeling them all would’ve been an absolute nightmare. So I decided to just chop them all up and make some carrot soup.
Though we used seeds for orange carrots, we also got one yellow carrot. This might seem weird. It isn’t very odd though, when you realise that the carrot’s wild ancestor, actually came in all kinds of colours … except orange. Orange carrots are a Dutch invention. Dutch growers first cultivated them during the 17th century. At the time, orange was one of the colours of the Dutch flag. Later, it was replaced by red. But orange is still the national colour.
But anyway, back in the 17th century, people apparently expressed their national pride with root vegetables…
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