Carrot ginger Soup
Ingredients
- 1-lb. bag of frozen carrots, thawed, or 4 c. cooked sliced carrots
- 1 tbsp. grated fresh gingerroot
- 3/4 c. chopped onion
- 1 tbsp. olive oil
- 2 teaspoon curry powder
- 4 c. vegetable stock
- salt and pepper to taste
- plain yogurt for garnish
Instructions
In soup pot over medium heat, saute ginger and onion in oil till aromatic and translucent. Add curry powder [or cardamom] and cook till fragrant but not burned, about 1 minute. Stir in carrots till coated with spices. Add 1 c. stock; cover and simmer till tender, or about 10 min. Remove carrot mixture to food processor. In batches, process with small amount of stock to smooth consistency. Return to pot and add rest of stock; add salt and pepper and heat through. When ready to serve, top with a dollop of yogurt.