Carrot Ginger Soup
Well, aren’t we lucky to have local ginger and a plethora of carrots at the Tuesday Market? I like eating carrot soup hot or cold with a big dollop of sour cream or yogurt on top!
3-4 cups of carrots, chopped
1 onion, minced
3 cloves of garlic, crushed
2-3 inches of ginger, peeled and minced
½ cup almonds, chopped
1 Tbsp curry powder
1 Tbsp honey
½ cup parsley,minced
Salt and pepper to taste
2 Tbsp butter or oil
4 cups broth or stock
1.) Sauté all of the veggies until they are soft. You may want to add some water and cover them to steam them a bit.
2.) Add the honey, spices and seasonings and be sure to mix them in evenly. Then add the stock or broth and allow everything to cook together until all the vegetables are soft.
3.) Puree the soup and adjust the seasoning as desired.
Add more water or broth if you want a thinner soup.
Add 2 Tbsp fresh dill in addition to the spices and herbs above.
Add ½ tsp cinnamon in addition to the spices and herbs above.
Add 1 jalapeno seeded and chopped to the soup.
Replace 1 cup of the broth with milk or cream for a creamier soup.
For a more flavorful soup, saute onions on their own first.