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 Preheat oven to 425°F Place carrots on a baking sheet andContinue reading “Carrot Ginger Soup”
Julianna Jee 