#Carrot/Ginger Soup

Today I made Carrot/Ginger soup. Actually, there are more other vegetables than ginger in this soup, so it should be called just #'Plain Vegetable Soup featuring Carrots'. I've made this soup before but with different ingredients. I have Kale in the garden which I wanted to use up.I also wanted to use one of my super chili peppers, which was perhaps not such a smart idea, because the soup is very hot. Not for the weak of stomach, but it tastes delicious and is full of good vitamins.

Anyway, here is the recipe:

Carrot/Ginger Soup:  (Made September 3, 2016)

Ingredients

• 2 tablespoons virgin olive oil
• 8 large carrots, peeled and chopped
• 4 smallish stalks of Celery, washed and chopped
• 2 parsnip, peeled and chopped
• 5 cloves of garlic, minced
• 1  medium yellow onion, chopped
• 1 tablespoon fresh ginger, peeled and minced
• 4 medium sized leaves of Kale (chopped very small)
• 1 – super hot chili pepper (no seeds. Minced.)
• 1 teaspoon curry powder
• ½  teaspoon turmeric
• ½  teaspoon ground cumin
• ¾  teaspoon paprika
• 1 tablespoon honey
• 4 cups low sodium chicken broth
• 2 cups vegetable broth: Knorr: 1 cube

Note: Instead of broth made from a cube use an additional 2 cups of low sodium chicken broth. Instead of chicken broth you can use vegetable broth.

Directions

• Heat the olive oil over medium heat in a large pot. Sauté the onions for about 5 minutes or until translucent.  Add the carrots, the parsnips, the kale, and celery and sauté for another 2 minutes.

• Add the ginger, garlic, turmeric, curry powder, paprika, cumin, super hot chili pepper, and honey into the pot of vegetables. Stir the whole mixture and sauté for two minutes.

• Slowly pour the 2 cups vegetable broth into the pot. Add 4 cups of chicken broth. After bringing it to a boil, turn the heat down to a low setting. Cover the pot and simmer for about 40 minutes, or until the carrots are tender.

• Blend the soup in a food processor or blender. Before you blend it, let the mixture cool down. Don’t blend the whole pot-full at one time.

Time for whole process:  1 ½ hour + ½ hour to cool down and then liquefy.

Note: Soup is very spicy. For less spicy don’t use the chili pepper.
Makes 8 servings