INGREDIENTS
- 1 to 2 tablespoons olive oil
- 1 cup onions, chopped
- 1⁄2 cup green onions, chopped
- 4 cups carrots, chopped
- 3 cups potatoes, cleaned, peeled and cubed
- 2 tablespoons fresh ginger, grated or chopped
- 1⁄4 teaspoon curry powder
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Salt and pepper to taste
- 1 bay leaf
- 3 (15.5-ounce) cans chicken broth
January is known for root veggies. Carrots are one of the most popular veggies. Here is a Carrot-Ginger Soup recipe that is really good.
SPICED CARROT-GINGER SOUP
INSTRUCTIONS
Heat oil, add onions, and saute. Add carrots and potatoes and cook for
1 to 2 minutes.
Add ginger, and other herbs and spices and broth.
Bring to a boil, reduce heat and simmer for about one hour.
Discard bay leaf. Puree in food processor. Return to pot and reheat. Serve with green onions.
Serves 6 to 7.
