Categories: haven't tried, soup

Ingredients

• 6 lg carrots, roughly chopped
• 2 onions, roughly chopped
• 2 pints vegetable stock
• 2 thumb-sized pieces of ginger, peeled and finely chopped
• 1 Tbs butter
• 2 tsps gr cumin
• 1 tsp curry powder
• A good pinch of salt and pepper
• Handful of freshly chopped parsley

Directions

1. In a large pot, melt the butter and add the onions, saute for approximately 2 minutes or until golden.

2. While they are frying, add in the ginger, cumin and curry powder. You will really see the colors of the spices come alive. Tumble in the carrots and stir amongst the onion over a medium heat for a further 4 minutes.

3. Add the stock and bring to a boil. Put on a lid and simmer for 25-30 minutes or until the carrot chunks are tender. Season with a little sea salt and black pepper.

4. You can serve the soup as it is for a chunky, hearty soup or blitz to a puree and garnish with a handful of freshly chopped parsley.

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