carrotsoup

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Carrot Soup

 

1 lb Carrots; sliced, (food processor)

1 md Onion; chopped

1 1/2 ts Ground cumin

1 ts Ground ginger

2 tb Vegetable oil; or olive oil

13 1/2 oz veggie broth; canned

2 c Water

Salt to taste

Optional garnish: green onions - sliced

 

 

In large saucepan, saute sliced carrots, chopped onion, cumin, and ginger in oil

20 minutes. Add veggie broth and 2 cups water to saucepan. Increase heat to high

and bring to a boil. Cover and simmer 15-20 minutes until vegetables are tender.

Remove saucepan from heat and let cool slightly, about 10 minutes.

 

Happy Cooking!

 

Jenny M., MOderator

 

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