rosemary carrot soup

After trying the side dish for pan fried toman fillet with lemon cream sauce , I found out that rosemary and carrot are good friends. Then I got curious and wonder if their relationship can go any further. I discovered they are very much in love.

I have always wanted to make soup that does not need cream, butter or flour. I am glad this recipe works for me. The strong scent of rosemary infuses very well into the natural sweetness of the carrots and onion which combine to give a complex flavor.

Carrots, chopped

Small onion, chopped

Sprig of rosemary, chopped

Olive oil

Milk, room temperature

Sea salt

Crushed black pepper

Parmigiano cheese

Fry onion in a pot with olive oil till it starts to caramelize. Put in carrots, rosemary, salt and black pepper. Continue cooking till carrots become soft. Leave to cool. Blend everything into puree and return to pot. Over a small fire, pour in milk by small amount and stir continuously until puree achieves desired thickness. Add in a handful of parmigiano cheese.


I know this is one of the most basic recipes but this particular dish is special to me. Finally, after seven weeks, I get to use my fresh basil that I have planted from seed and this is not even the first actual harvest yet. Due to the lack of planting space along my small corridor in Singapore, I took the pain to remove these sprouts from my overcrowded pot to make way for those lucky ones which were left to blossom on.


Fresh basil

Half an onion, finely chopped

1 clove of garlic

1 can of Italian tomato

Black pepper


Olive oil

Heat up olive oil in a pot with onions and garlic. The fragrance from the onion and garlic will infuse into the oil when heated up together. Add salt to avoid onions from burning. Sautee till onion turns translucent. Add black pepper, tomatoes and basil. Simmer for 30mins.

Cook pasta to al dente and drain away water. Add in enough sauce and stir to cover pasta. Serve immediately with extra sauce and parmigiano cheese. 


Australian asparagus, peel off skin at bottom area and cut into bite size

one small piece of butter

pure olive oil

extra virgin olive oil

garlic, chopped

freshly crushed black peppercorn

sea salt

white wine, half a cup

Prepare asparagus

Bring a pot of water to boil, add salt and throw in asparagus. Cook for about 2 minutes. Transfer asparagus into a pot of ice water. Drain away ice water and put asparagus aside for later use. 


Put a pan over high heat. Throw in butter and pure olive oil. Fry garlic till golden brown. Put in asparagus, add salt and pepper. Stir fry for 2 minutes and add in white wine. Fry for another one minute to let the alcohol evaporate and serve immediately with extra virgin olive oil. Personally i like to squeeze a small piece of lemon to add extra flavor.

I would love to know more asparagus recipes. Share your views.