Sundown & Supper:
The Alia El Askalany Edition
March 4, 2025
Introducing “Sundown & Supper”, a Ramadan 25 exclusive editorial of recipes, in collaboration with some of our favorite local chefs.
Appetizers, soup, desserts & main dishes, all that will keep you kitchen creative and full all month long.
Starting off strong with Chef and Olive Oil Sommelier @aliaelaskalany , who shares today her exclusive carrot and rosemary soup recipe.
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It’s wonderful reconnecting with Chef Alia who’s also the founder of @luluskitchen.eg
We’re constantly inspired by her farm-to-fork approach, through which she bridges cultures and experiences through her meticulously crafted recipes and techniques.
We’ll leave you to the wonders of the carrot!
INGREDIENTS: (Serves 4)
1KG Carrots
500GM Onions
3 Cloves Garlic
1L Chicken or Vegetable Stock
3-4 Sprigs Fresh Rosemary
1TSP Cumin
1 Bay Leaf
500ML Cooking Cream
100ML Olive Oil
Salt & Pepper
METHOD:
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First, sauté onion & garlic in olive oil till tender.
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Add the carrot and stir for 10 minutes until semi tender. Then, add bay leaf.
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Pour stock and lower heat for 20 minutes and cover to cook well, then add rosemary.
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Uncover the pot, and take the soup off the heat and blend well. Place over heat once more.
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Add cumin, salt and pepper and let it cook for an additional 10 minutes.
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Add cooking cream and stir.
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Serve in bowl with rosemary garnish/pumpkin seeds, with your favorite toasted bread and butter on the side.
