Carrots and ginger complement each other, and with fresh green peppers and spices, you can make a thick vegetable soup in winter to drive away the cold.

material

Vegetable broth or water 1 l, small and medium-sized potatoes 1, medium-sized onions 1, 500g carrots, 2 large cloves of garlic, salt and black pepper, fresh green pepper 1, ginger 1, about 5cm long, and lemon or lime 6544.

working methods

1. Vegetable soup or water is cooked in a large pot. Peel potatoes, onions and carrots and cut them into small pieces. Peel garlic and cut it into 4 small pieces.

2. After the soup is boiled, add vegetables, carrots, garlic and salt. After boiling again, turn off the heat, slightly open the lid and cook with slow fire 15-20 minutes.

3. At the same time, the pepper is seeded and chopped. Peel and chop ginger. Squeeze lemon or lime.

4. Heat olive oil in a small frying pan, and fry pepper and ginger in the pan for about one minute. Be careful not to fry. Sprinkle with Indian mixed spice powder (or China mixed spice powder or mixed spice) and lemon or lime juice and cook for one minute.

5. Add sesame oil to the wok, stir-fry until the material thickens into a paste, and leave the fire for use.

6. When the vegetables are soft, pour the sauce from the frying pan into the soup. Stir the soup into cream with a blender. Return the soup to the pot and add black pepper to taste. Reheat. You can sprinkle fragrant leaves or lemon peel as an ornament according to your personal preference, and then serve.