Carrot Ginger Soup
Adapted from DrWeil.com
Servings 6
Equipment
- Soup pot, chef's knife, grater and a blender
Ingredients
- 1 T Olive oil extra virgin
- 1 C Onions chopped
- 3 T Ginger root grated or finely chopped
- 1 Potato diced
- 6-8 C Vegetable broth
- Dash Nutmeg
- Salt & pepper to taste
Instructions
- In a soup pot, sauté garlic and ginger, stirring often, until onion is translucent
- Add carrots, potatoes and vegetable stock, bring to a boil, then simmer until carrots are tender, about 30 minutes
- Puree in small batches in a blender or food processor, then add a dash of nutmeg and salt & pepper, to taste
- Serve plain, or with a cilantro garnish