Name: Savory Sesame-Carrot Oatmeal
Yield: Serves 2
Ingredients: 1 tsp. unsalted butter; 1 garlic clove, minced; 1 tsp. ground ginger; 1 cup homemade vegetable broth or store-bought low-sodium vegetable broth; 1 cup Carrot-Orange-Ginger Soup; 1 cup quick-cooking rolled oats (not instant); ¼ tsp. salt; 1 green onion, thinly sliced, or 1 Tbsp. thinly sliced fresh chives; 2 tsp. sesame oil; 2 tsp. toasted sesame seeds; Freshly ground black pepper; 2 soft-boiled eggs, peeled and halved, or 2 fried eggs (optional)

Sesamecarrot oatmeal with a fried egg in a bowl.

Photo by Shelly Westerhausen Worcel

I often turn to oatmeal for breakfast on chilly mornings, and I love to mix up my usual cinnamon flavor with a savory version now and then. This dish is packed full of vegetables thanks to the leftover Carrot-Orange-Ginger Soup and gets deep flavor from the sesame oil and green onions. Although it’s not necessary, if you’re wanting a heartier breakfast, serve this with a soft-boiled or fried egg.

This recipe was excerpted from 'Every Season Is Soup Season' by Shelly Westerhausen Worcel. Buy the full book on Amazon.

What you’ll need

Ground Cumin
$5 At Amazon
Turmeric
$9 At Spicewalla
5.5 Quart Dutch Oven
$435 At Amazon
Oats
$5 At Amazon

Recipe notes

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