Monday, February 16, 2009

Carrot Ginger Soup

Ingredients simmering in the soup pot:

Carrot Ginger Soup Pureed:

Another simple pureed soup but oh so tasty.

3 large carrots, chopped
1 medium potato, chopped
1 medium yam, chopped
1 onion, chopped
6 cups vegetable broth or water
grated fresh ginger - 1"x2"x1" piece
1/2 tsp garlic powder
1/4 tsp turmeric
1 tsp cumin
salt and pepper to taste
fresh cilantro or parsley (optional)

Saute the onions in some vegetable broth or water for about 5 minutes. Add the remaining ingredients, except the cilantro or parsley. Bring to a boil, lower heat and simmer until the vegetables are soft.

Puree the soup in batches in a blender until smooth and creamy. Taste and add a bit more seasonings according to your taste, if required. Note that I do not add the salt while cooking. I will add some salt once it's dished out in my bowl.

Garnish with fresh cilantro or parsley, if using. Serve hot. Also great reheated.

This is so good with some fresh whole wheat bread.

No comments: