Carrot and Ginger Soup


8 medium sized carrots, diced
1 onion, diced
2″ ginger piece,chopped
1 tbsp butter
1 bay leaf
1/2 tspoon red chilli powder
1/2 tsp coriander powder
3/4 tsp salt
4 cups vegetable broth
2 tbsp cilantro (garnish optional)

Melt 1 tbsp butter over medium heat in a soup pot. Add the ginger, onions and coriander powder and stir utnil the onions soften. Add red chilli powder and carrots let cook a minute.


Add salt, bay leaf, pour in the vegetable stock and bring this to a boil. Cover the soup pot and simmer over medium heat for 25 minutes until the carrots are cooked and tender. Uncover, remove the bayleaf carefully and blend the entire soup using a hand blender.


Serve warm garnished with cilantro.


This dish goes to Food In Color event hosted by Tongue Ticklers.



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