Healthy Alternative Recipes
Carrot and Ginger Soup

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 tbsp chopped fresh ginger root
• 1 tsp ground cumin
• ½ cup rice vinegar, balsamic vinegar or red wine vinegar
• 2 clove garlic, minced
• 1 tbsp chopped fresh ginger root
• 1 tsp ground cumin
• 1 tsp paprika
• pinch cayenne
• 1½ lb carrots (about 6 large), peeled and chopped (about 3 cups/750 ml)
• 1 large potato (about 12 oz/375 g), peeled and diced (about 2 cups/500ml)
• 6 cups homemade chicken stock, or 1 10-oz/284 ml can chicken broth plus water
• 1 tbsp honey
• 1 tbsp lemon juice
• Salt and pepper to taste
  

Method

1. Heat oil in a large saucepan or Dutch oven on medium heat. Add onion, garlic and ginger. 
2. Cook gently until very fragrant, about 5 minutes. Add cumin, paprika and cayenne.
3.  Cook for 30 or 60 seconds until fragrant, stirring constantly.
4. Add carrots, potato, 4 cups/ 1 L stock, honey and lemon juice. Cook until vegetables are very tender, about 30 to 40 minutes.
5. Puree soup in a food processor or blender and return to heat. Season with lemon juice, salt and pepper. If soup is too thick, add additional stock and re-season.
   Makes 12 servings
   

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