Recipe of the Week
Carrot ginger soup
- 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
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.