Last night my sweetie made this soup. Simple to make, beautiful to see, and delicious to eat!
Carrot Soup
Servings 4
1 onion, chopped
3-4 cloves garlic, minced
1 tablespoon freshly grated ginger
1/4 teaspoon white pepper
1 pound carrots, chopped
1 potato, chopped
4 cups vegetable stock
Cook onions and garlic in a few tablespoons of stock until onion is translucent. Add all the rest of the ingredients. Bring to a boil, reduce to a simmer, cover, and cook until the carrots are soft, about 2 hours. Puree the soup with a stick blender. Serve with crusty whole wheat bread and a green salad.
Alternatives: substitute a yam for the potato, for a sweeter soup. To go in an Indian direction, add 1 tablespoon of curry powder and low fat coconut milk. Add a 1/2 teaspoon cinnamon, a pinch each of nutmeg and cloves, and a dollop of maple syrup for “pumpkin pie” style.