Organic Curry and Ginger Carrot Soup

 

2 Tbsp butter

1 cup of chopped onion

1 Tsp curry powder

1 Tbsp The Ginger People Minced Ginger

Coarse salt and ground pepper

2 cans of reduced-sodium chicken broth (14.5oz each)

2 lbs organic carrots, peeled and cut into 1" chunks

1 Tbsp fresh lemon juice

 

 Instructions: Heat butter in saucepan over medium heat. Add onion, curry powder, minced ginger, 2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add broth, carrots and 3 cups of water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes. Blend all ingredients until it turns into a puree soup. Add more water to obtain desired consistency. Add lemon juice.

 Return to recipe index