Recipe: Carrot-Ginger Soup
By: Colleen Patrick-Goudreau's The 30-Day Vegan Challenge
What you need:
2 tbsp water to saute with (I used that plus a bit of oil)
1 large yellow onion, coursely chopped
2 tsp garlic, chopped fine
6-7 carrots, peeled and sliced into rounds (I used a baby of baby carrots)
2 med potatoes, peeled, quartered
2.5 tsp chopped fresh ginger (I used more)
4-5cups veggie stock
salt and pepper
What to do:
In large pot, saute onions and garlic in water in water (I used that plus a bit of oil when water evaporated). Add all ingredients and cook until potatoes and carrots are tender. Transfer to food processor and puree the soup until creamy. (I waited for the soup to cool down and then added to food processor.) Add salt as needed. I topped with a bit of cinnamon when I could not find nutmeg.
Verdict:
This soup reminds me of the fall. Both my mom and aunt tried it and all went "mmm!" I thought it was light yet comforting and yummy too.
