Wednesday, September 7, 2011

Carrot Ginger Soup- Indian spices

For those of you who have been reading this blog, you know that I have been looking for a great carrot soup. I think this just might be it! Super easy to make (in my food processor). Here is the recipe online. Below is with my modifications (green chile and vegemite).

Carrot ginger soup:
It makes about 20 ladlefuls.
One giant onion or two medium, chopped
1-3 roasted green chiles, chopped
3″ chunk of ginger, peeled, grated
Three garlic cloves, minced
1 tbsp turmeric
1 tsp cumin
1 tsp cinnamon
1 tbsp curry powder
10 carrots, peeled and cut into medallions.
One huge potato, peeled, chopped
Vegetable stock to cover (about 6 cups)
1 tsp vegemite

Chop everything.
Sauté onion garlic and ginger in vegetable oil until tender. Add spices.
Cook one minute until aromatic. Add carrot and potato. Coat in spices and oil.
Add stock. Bring to a boil. Simmer until veggies are tender. Maybe 20 minutes. Allow to cool a bit then blend to a puree.                                                                                                                                                         Top with sour cream or yogurt.

**Delicious and so easy to make. The yogurt was perfect with it. I made GF cheesy buns to go with it.

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