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Print this Recipe    Carrot Ginger 02

Carrot-Ginger Soup

1-lb. bag of frozen carrots, thawed, or 4 c. cooked sliced carrots
1 tbsp. grated fresh gingerroot
3/4 c. chopped onion
1 tbsp. olive oil
2 tsp. curry powder
4 c. vegetable stock
salt and pepper to taste
plain yogurt for garnish

In soup pot over medium heat, saute ginger and onion in oil till
aromatic and translucent. Add curry powder [or cardamom] and cook
till fragrant but not burned, about 1 minute. Stir in carrots till
coated with spices. Add 1 c. stock; cover and simmer till tender,
or about 10 min.

Remove carrot mixture to food processor. In batches, process with
small amount of stock to smooth consistency. Return to pot and add
rest of stock; add salt and pepper and heat through. When ready
to serve, top with a dollop of yogurt.

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