Carrot & Ginger Soup

Image by Isidora Bojovic for ITP Publishing

I haven't been online, blogging or at work for a little while due to the most beautiful reason ever.. I gave birth to the love of my live, a beautiful baby boy mashAllah, in the early hours on 11.11.11. Baby Phares is finally here and has kept me up just staring at him as I am still in disbelief that less than 10 days ago he was curled up in my tummy.. I may sounds like a cheesy new mommy, but I must admit that I'm amazed at life's miracle.. The small munchkin is the cutest thing ever.. He looks a lot like his dad and has a feisty little character already! My family is in Dubai to welcome the family's newest member, and of course the mommies and my sis (who is a 4x mommy - bless her and her babies) are helping me out as I truly have no clue on how to take care of a newborn.. Even Racil, my partner in crime has come from Beirut especially to welcome baby Phares to this world :) It's the most beautiful feeling ever, but I would be lying if I didn't say that it was also a little overwhelming.. I've had little sleep since we got back from the hospital and am trying to get the little one on a schedule which is harder than I thought! (Yes, I am following the Gina Ford bible a recommended by many mommies!) 

So this is where having a husband who loves to cook comes in quite handy.. The new daddy is cooking up a storm in the kitchen these days to let me rest a little :) I will be posting some of his recipes soon! But in the mean time I will post a Carrot & Ginger Soup which was featured in Harper's Bazaar Arabia's October Issue.. It's actually inspiring me to make my own baby food once the little one can have more than just milk.. Already concocting some lovely, healthy & homemade baby purees in my head! To be continued ;)

Serves 4 – 6

Prep & Cook time: 50 minutes

• 8 large carrots, cut into chunks
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tbsp ginger, grated
• 6 cups chicken stock
• ¼ tsp dried thyme
• ¼ tsp nutmeg
• 1 tsp sugar
• salt & cracked pepper to taste
• chives for garnish

In a large pot, heat a little olive oil and butter, and sauté the onions until translucent. Add the garlic and ginger, cook for a few minutes then add the carrots, thyme, nutmeg and sugar continuing to cook for another minute or so.

Add the hot chicken stock, seasoning and cook for about 15 – 20 minutes until the carrots are tender. Use a hand blender to liquefy the soup, and continue cooking for 20 minutes to infuse all the flavors. Sprinkle with chives and serve with toasted bread. Enjoy!