Carrot and Ginger Soup with Toasted Squid

To prepare the carrot, ginger, and toasted squid soup, first finely chop the onion 1. Peel the ginger 2 and cut it into slices 3.

Peel the carrots 4, cut them in half 5, and then slice them 6.

In a pot, pour the oil, add the onion and ginger 7, and sauté over medium heat for a few minutes until the onion becomes slightly translucent. Then add the carrots, stir for 2 minutes 8. Season with salt and pepper 9.

Pour in vegetable broth 10, cover with a lid 11, and let it cook on low heat for 20 minutes or until the carrots are tender. In the meantime, clean the squid. After washing them thoroughly, gently detach the head from the body 12.

Remove the cartilage pen from the body 13. Finally, remove the outer skin 14 and then thoroughly rinse both the outside and inside of the body. Cut the squid into rings about 0.4 inches thick 15.

Peel the lemon with a vegetable peeler 16. In a pan, pour the oil, add the crushed unpeeled garlic, lemon peels 17, fresh marjoram 18, and sauté for a few minutes.

Add the squid 19 and cook over medium-high heat for 3-4 minutes, stirring often. When they are well browned, season with salt and pepper 20. Blend the carrots with an immersion blender 21 until you obtain a smooth and homogeneous mixture. If it is too thick, you can add more vegetable broth or water. If you like, add some lemon juice.

Pour the carrot soup into the dish 22, add the squid 23, and a few marjoram leaves 24.

Finish with a sprinkle of grated lemon zest 25 and a drizzle of raw oil 26. The carrot, ginger, and toasted squid soup is ready to be served 27.