Ginger carrot soup/ Pepper stuffing

We are in the last days of Ramadan. Here are two delicious dishes you can prepare for Iftar: Ginger carrot soup and pepper stuffing. Bon Appetit!

Ginger carrot soup
Ingredients:
• 3 tablespoons olive oil;
• 2 onions;
• 5 carrots;
• 1 potato;
• 1 teaspoon grated ginger;
• 3 cloves garlic;
• 6 glasses of water;
• 1 teaspoon salt;
• 1 teaspoon pepper;
• 1 teaspoon carrots;

Special tip: if you want, you can boil potatoes and carrots and add them to the mixture, thus reducing the amount of fat used
Preparation:
1. Chop onions, potatoes and carrots in equal sizes;
2. Heat the olive oil in a deep saucepan and fry the onions.
3. Continue frying the potatoes and carrots along with the onions;
4. Beat garlic and ginger in the same bowl;
5. Add onion, potatoes and carrot ginger. Add salt and pepper and mix;
6. Add the carrots and mix. Then add water and bring to a boil;
7. When the carrots and potatoes are well softened, pass them through a hand blender;
8. Put to simmer for 5-6 minutes.

Pepper stuffing

Ingredients:

- ½ glass of olive oil;
- 2 dried onions;
- 2 tablespoons stuffed peanuts;
- 1.5 cups of water rice;
- 10 medium-sized stuffed peppers;
- 2 glasses of hot water;
- 10 small tomatoes;
- 1 tablespoon dried cranberries;
- 1 teaspoon of salt;
- 1 teaspoon mint;
- ½ teaspoon powdered sugar;
- ½ teaspoon black pepper.

Preparation:
1. Add half a cup of olive oil to a large pilaf pot and fry 2 onions;
2. Add 2 tablespoons of stuffed peanuts and continue to fry until golden brown;
3. Once the stuffed peanuts are colored, add 1.5 cups of rice and fry for 2-3 minutes;
4. After adding 1 tablespoon of cranberries, 1 teaspoon of salt, half a teaspoon of pepper, half a teaspoon of powdered sugar and 1 teaspoon of mint, mix one last time;
5. Add 2 cups of hot water, cook for 7-8 minutes so that the rice stays alive and turn off the heat;
6. Fill the prepared stuffing stuffing into the top lid and 10 stuffed peppers that you have removed. Be careful not to leave swelling and burning in the mouth;
7. Arrange the stuffing you have prepared vertically in the pot;
8. Cover the tops of the peppers with the diced cherry tomatoes;
9. Fill the pot to half full with water and cover it with olive oil;
10. Cook the stuffing on low heat for 30-35 minutes, until the water runs out and the rice swells. Serve hot or cold.