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.

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What you’ll need

Ground Cumin
$5 At Amazon
Turmeric
$9 At Spicewalla
5.5 Quart Dutch Oven
$420 At Amazon
Oats
$9 At Amazon

Recipe information

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)

Preparation

Step 1
In a small saucepan over medium heat, melt the butter. Add the garlic and ginger and sauté until fragrant, 30 seconds. Add the vegetable broth and soup and bring to a boil. Lower the heat to medium-low and add the oats and salt. Cover and simmer until the oats are cooked all the way through, about 3 minutes, stirring every minute or so to keep the oats from sticking to the pan.
Step 2
Remove from the heat and divide the oatmeal between two bowls. Top each bowl with half of the green onions, 1 tsp. of the sesame oil, 1 tsp. of the sesame seeds, and a grind of black pepper. Top each bowl with an egg (if using) and enjoy right away.

Excerpted from Every Season is Soup Season: 85+ Super-Adaptable Recipes to Batch, Share, Reinvent, and Enjoy by Shelly Westerhausen Worcel © 2023. Published by Chronicle Books. Buy the full book from Amazon or Chronicle Books.

TagsCookbooks Breakfast Oatmeal Porridge Vegetarian Carrot Root Vegetable Vegetable Ginger Herbs & Spices Oat Rice & Grains Brunch Egg

Recipe notes

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes

See Related Recipes and Cooking Tips

41 Father’s Day Breakfasts to Say, “Thanks, Dad”

53 Christmas Breakfast Ideas for a Merry Morning

This Book Proves That a Pot of Soup Is No One Hit Wonder