Spicy Carrot Soup

This is a soup that is guaranteed to warm you up on a cold day: intensely flavourful, spicy and with a touch of sourness too.

Ingredients:
- olive oil
- fresh ginger, finely diced
- 1 habanero chilli, finely diced
- 2 cloves garlic, crushed
- 2 onions, diced
- 265 g (9 oz) celery root, coarsely diced
- 345 g (12 oz) carrots, coarsely diced
- 5 dL (2 cups) beef (tongue) broth^[1]
- juice of ¹/₂ lemon
- 170 g (6 oz) Turkish yogurt
for decoration:
- 350 g (12 oz) carrots, finely diced
- a large bunch of flat-leaf parsley, chopped
to serve:
- some bread

In a large pot, using a little olive oil, the onion, garlic, ginger and chilli was sautéed for about 5 minutes before adding the coarse cubes of carrot and celery root. After an additional 10 minutes, the beef tongue broth^[1] was added. The soup was brought to a boil before reducing the heat and letting it simmer for 40 minutes. The soup was liquefied using an immersion blender (carefully - as it was quite thick, it had some tendency to spatter if not taking care) before stirring in the lemon juice and the yogurt.

In a frying the pan, the small carrot cubes were roasted in a little olive oil and when done mixed with the parsley.

The soup was served with the carrot-parsley mixture on top and a freshly baked bun on the side.

^[1] Last time I made tongue taco I concentrated the broth down to 5 dL (2 cups) - this made for a rather concentrated broth. To obtain an equivalent one would probably need to use a combination of beef and vegetable broth - concentrated to half volume.