Ginger Carrot Soup / Stuffed Peppers

We are in the last days of Ramadan. Here are two delicious dishes you can prepare for iftar: Ginger Carrot Soup and Stuffed Peppers. Enjoy!

Ginger Carrot Soup

Ingredients:

• 3 tbsp olive oil
• 2 onions
• 5 carrots
• 1 potato
• 1 tsp grated ginger
• 3 cloves garlic
• 6 cups water
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp turmeric

Special tip: If you wish, you can boil the potato and carrot first and then add them to the mixture to reduce the amount of oil used.

Preparation:

1. Chop the onions, potatoes, and carrots into equal sizes.
2. Heat the olive oil in a deep pot, sauté the onions.
3. Add potatoes and carrots, continue sautéing.
4. Crush garlic and ginger together, add to the vegetables.
5. Add salt and pepper, mix well.
6. Stir in turmeric, add water, and bring to a boil.
7. When the carrots and potatoes soften, blend with a hand blender.
8. Simmer for another 5–6 minutes.

Stuffed Peppers

Ingredients:

• ½ cup olive oil
• 2 onions
• 2 tbsp pine nuts
• 1.5 cups rice
• 10 medium-sized bell peppers
• 2 cups hot water
• 10 small tomatoes
• 1 tbsp dried currants
• 1 tsp salt
• 1 tsp mint
• ½ tsp sugar
• ½ tsp black pepper

Preparation:

1. Add half a cup of olive oil to a large pot, sauté 2 onions.
2. Add pine nuts and cook until golden.
3. Stir in the rice and sauté for 2–3 minutes.
4. Add currants, salt, pepper, sugar, and mint, mix well.
5. Pour in hot water and cook the rice for 7–8 minutes (it should stay slightly firm), then remove from heat.
6. Stuff the mixture into hollowed bell peppers, leaving a little space at the top.
7. Place the stuffed peppers upright in the pot.
8. Cover each with half a cherry tomato.
9. Fill the pot halfway with water, drizzle with olive oil, cover with a lid.
10. Cook on low heat for 30–35 minutes until the rice expands and the water evaporates. Serve warm or cold.