Recipe for Carrot and Ginger Soup 
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Yield:
5
Ingredients:
Amount Ingredient
1 tbl grated gingerroot
3/4 cup chopped onion
1 tbl olive oil
2 tsp curry powder
1 lb frozen carrot slices, thawed
OR 4 cups cooked carrot slices
4 cup chicken flavored vegetarian stock
Salt and freshly ground black pepper, to taste
Instructions:
Instructions: Makes 5 servings. VEGAN

When you have carrots for dinner, cook a double batch to have leftovers for this soup or use frozen carrots that have been thawed as a shortcut. Dont forget to carry a carton of yogurt to work for the garnish.

In soup pot over medium heat, saute ginger and onion in oil until aromatic and translucent, about 2 minutes. Add curry powder; cook until fragrant but not burned, about 1 minute. Stir in carrots until coated with spices. Add 1 cup stock; cover pot and simmer carrots until tender about 10 minutes.

Remove carrot mixture to food processor. In batches, process with small amounts of stock to desired consistency. Return mixture to soup pot; add remaining stock. Add salt and pepper. Heat through. When ready to serve, garnish with dollop of yogurt.

Makes 5 servings.

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