Recipe of the Week

Carrot ginger soup

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GARY SEMAN JR/THISWEEKNEWS
Carrot ginger soup.
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By Alexandra Fox
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Ingredients

 

  • 2 tablespoons olive oil
  • 1/4 cup chopped leeks
  • 4 teaspoons minced fresh ginger
  • 12 carrots, diced in food processor
  • 1.5 teaspoons curry
  • 6 cups vegetable broth
  • Sea salt, to taste

 

Method

 

Heat oil in a large stockpot. Add leeks and ginger.

Cover and cook for 3 minutes, then add the diced carrots and curry.

Raise heat and cook for 2 more minutes.

Add vegetable broth and bring to a boil. Simmer for 20 mins, then cool for 20 minutes.

Pour soup into a blender a little bit at a time.

Blend to liquid and salt to taste.

 

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