Carrot-Ginger Soup
Ingredients
2 cups onions
2 tablespoons extra virgin olive oil Salt (optional)
1 1⁄2 pounds chopped carrots
2 teaspoons freshly grated ginger 1⁄2 teaspoon cumin
1⁄4 teaspoon cinnamon
1⁄4 teaspoon nutmeg
5-6 cups chicken or vegetable stock
Directions
Heat soup pan, then add olive oil. When hot, sauté onions with a sprinkle of salt until they are transparent.
Add chopped carrots and season with ginger, cumin, cinnamon, nutmeg, and salt to taste. Cook for about 2 minutes, and then add stock.
Cook until carrots are tender.
Process in a blender or food processor until smooth.
Reserve extra liquid to adjust consistency to your personal preference.