One of the craziest things I have ever witnessed in my life takes place in St. Andrews, the town I study in, every year. On the 1st of May, hundreds of students jump into the North Sea for the May Dip as the sun rises. The water is freezing cold, and while it is clearly a dangerous and bad idea to drunkenly dunk yourself in the North Sea at 5am, the night before May Dip is one of the loudest and rowdiest in St. Andrews. I’m quite boring and was tired last night, so I slept from 9pm and woke up at 4am. I do somewhat regret not taking a shot of tequila (liquid courage) before running into the North Sea though- because it was so, so cold! You might be freezing afterwards, but the sunrise is always so blazingly beautiful! You might be inclined to go home and shower, but chances are you’ll want to stay to watch the sun come up.
Now that I’ve shared the absurdity and beauty of May Dip with everyone, today I’ll also be sharing a recipe for carrot and ginger soup. I realize that soup is popularly misconceived as extremely time-consuming to make; while this is true for certain soups, I think daal and this carrot and ginger soup are proof that not all soups take hours to make!
Carrot and ginger soup
5 cups fresh carrots, chopped
1 medium yellow onion, chopped
3 tablespoons peeled and chopped ginger
2 tablespoons oil of choice (I used sunflower)
4 cups vegetable broth
salt and pepper to taste
In a large saucepan or soup pot, cook the onions and ginger in the oil over medium-low heat until the onions soften.
Add the carrots and vegetable broth. Cover and cook for 10-15 minutes, until the carrots are soft.
Using a food processor or an immersion blender, purée the soup.
Wishing you much love and happy kitchen adventures,
*stay posted for the upcoming recipes on life is like a dumpling: stuffed sweet potatoes and apple-molasses upside-down cake.
Recipe adapted from A House In The Hills