End of September and it's already cold here in Germany. I'm actually a 'cold weather' person, and not because of the snow or the winter clothes, just because I get to eat more of the foods I love :)

This recipe is perfect for a rainy day, when you just want to stay home, cook something fast but savory and a little bit gourmet, why not?

I have to say ginger is what gives this soup its essence and 'spark', of course you have to know that it is a pretty strong and fragrant ingredient, so you need to watch the amount.

Slice finely your garlic, onion and carrots so it's easier to blend them when cooked.

Sweat your vegetables with olive oil until the onion and garlic are translucent.

Add the stock, spices and a bit of butter. Let it cook for about 15 minutes or until carrots are really tender. Turn the heat off and blend with a hand blender until smooth. You can add a couple teaspoons of crème fraîche or heavy cream.

Serve your soup hot and finish with a little bit of crème fraîche and fresh parsley.

I hope you enjoy this easy and delicious recipe and give it a try!


 Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4


800 g.  carrots
4 to 5 cups  chicken or vegetable stock/broth
2 tbsp  fresh ginger (peeled and chopped)
1  medium onion
1-2  garlic cloves
1 tbsp  salted butter
2-4 tbsp  crème fraîche (heavy or sour cream work too)
Ground black pepper
Cayenne pepper
More crème fraîche (for decoration)
Fresh parsley (for decoration)


1. Peel the carrots and slice them into fine pieces. Chop the onion, garlic clove and ginger.
2. In a soup pot, heat some olive oil and cook the carrots, onion and garlic (until the onion and garlic are translucent, about 2-3 minutes). 
3. Add the stock, ginger, butter and spices and let it simmer for 15 to 18 minutes or until carrots are really tender.
4. Turn off the heat and with a hand blender puree the ingredients until smooth. Check seasoning and add the cream, stirring until completely incorporated.
5. Serve hot and top with more cream and fresh parsley for decoration.
6. Enjoy! ;)

This recipe was inspired by two of the favorite meals of my husband: Roast beef and Burgers. Oh yes, there's nothing light or healthy about this one, but 'once in a while' didn't hurt nobody.

Well, if you're someone that's kind of a 'meat lover' or live with one, you'll totally understand when I tell you that meat should be the main character of the story, right?

Even though this recipe is really simple, you need to be really careful with the ingredients you buy. I always say: the simpler the recipe is, the better quality the ingredients must be.

Personally, I prefer to eat roast beef inside a sandwich, but this time I wanted to stick completely to my husband's plan, but I must admit the results were GREAT! You can totally replace the burger bun with your bread of preference.

I used small brown onions because these ones are the easiest to get here in Germany, but I think the white onions would go perfect with the dish.

Slice finely the onions and cook them with olive oil until they start turning brown and tender. Make sure to season them with salt and black pepper.

Now, talking about the meat: you need a good quality roast beef. That's it. Try to get it as fresh as possible and stay away from the pre-packed ones.

Make sure you cook the roast beef for a really short time, because we want it extremely tender. It'll take you about 40 to 60 seconds per side. DO NOT OVERCOOK.

Here's my homemade Aioli version. For those ones who don't know, Aioli is like a mayonnaise- based sauce made with garlic, lemon juice and other spices. I'll make sure to post my Aioli recipe soon.

To set your burger, start by spreading some aioli on the bottom bun, add the roast beef and top it with the cheese (I used Provolone). Top with the caramelised onions and a little more of the aioli. I toasted my burger for a few minutes on the pan, just to give it a little crunchiness. 

And how about now? Give it a try and enjoy it with your loved ones!


Preparation Time: 20 minutes
Cooking Time: 10 minutes
Servings: 2 burgers


8 to 10 slices  good quality roast beef
2  burger buns
1  big onion
2  slices provolone cheese
Fresh parsley (finely chopped)
1 tbsp  butter
Ground black pepper
Aioli or a creamy sauce


1. Start by slicing your onion finely. Cook with olive oil until brown and tender. Season with salt and black pepper. Reserve.
2. On a pan, add the butter and the chopped parsley. Cook the roast beef for no longer that 40 to 60 seconds per side. Turn off the heat and reserve. Make sure the meat it's completely covered with the butter- parsley sauce.
3. On a bottom burger bun, spread some aioli (or creamy sauce of your preference) and add the hot roast beef. Top with the provolone cheese (it'll melt with the heat of the meat) and the caramelised onions. Add a little more of aioli and top with the remaining bun.
4. Enjoy! :)

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