Carrot Ginger Soup

Ingredients

2 lbs carrots

1 tsp olive oil

1 large onion, chopped

3 garlic cloves, minced

1 tbsp ginger, grated

1/2 tsp coriander

1/2 tsp tumeric

1 potato, diced

4 cups vegetable stock

salt and pepper to taste

Garnish: yogurt, sunflower seeds, parsley

Procedure

1. Preheat oven to 425°F
2. Place carrots on a baking sheet and roast for 30-45 minutes until softened and slightly caramelized.
3. Remove from oven and let cool slightly.
4. In a pot add olive oil and sautee onions, garlic, and ginger.
5. Add the coriander and tumeric and fry until fragrant.
6. Once the onions are translucent add the stock and the potato.
7. Once the potato has softened add the roasted carrots.
8. Transfer to a blender or use an immersion blender and puree until smooth. If using a blender puree in small batches.
9. Add salt and pepper to taste.
10. Transfer to bowls and garnish with yogurt, sunflower seeds, and or chopped parsley.