Wednesday Soup this week was Ginger Carrot soup. It is spicy and sweet at the same time, and so sunny and bright it just make you happy.
1lb of carrots, washed (peel if you like) and rough chopped
1 large onion
1 Tablespoon curry powder
Grated fresh ginger to taste
Two cans or 3 Cups veggie broth
Sautee the onion in your oil/fat of choice - mine was butter and olive oil. After a few minutes add the carrots and keep sauteeing for about 5 mins. Add in the curry powder and grated ginger, and stir. Allow the spices to mix with the veggies by sauteeing for a minute or so. Add the broth. Bring to boil, then reduce heat and simmer for about 30mins or until carrots are tender. Then blend into a puree and enjoy.