Recipe: Carrot ginger soup, courtesy of Alexandra Fox of Gluten-Free Ohio.
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.