Carrot and Potato Soup

Carrots and potatoes are wonderfully versatile veggies. You can try either of the options for spices below - one is a mild fresh ginger flavor; the other is a nice curry - or you can use the soup base and add your own spices. This recipe serves 2-4, depending on how hungry you are and what else you are serving with it. (I definitely recommend at least serving bread. I was feeling lazy last night and cooked up a pre-packaged veggie burger to go with my soup. It worked.) From start to finish, it takes about 35 minutes to make.

1 large yellow onion, chopped

2 tsp bottled minced garlic

7 carrots, peeled and chopped

2 large Yukon gold potatoes, diced

4-6 cups (depending on size of vegetables) water with 2 vegetable bouillon cubes

Choices for spices:

(1) 2.5 tsp minced fresh ginger

salt and pepper to taste

(2) 1/4 tsp powdered ginger

2 tsp curry powder

salt and pepper to taste

1. In soup pot, saute onions and garlic in 2Tbs water or olive oil until translucent (about 5 min).

2. Add vegetables, carrots, potatoes, and fresh ginger if using. Add enough water (plus bouillon) to cover everything. Bring to boil, reduce heat to simmer, and simmer until veggies are all soft (about 20 min).

3. Remove from heat and add remaining spices. Transfer it all to a blender, and blend until smooth and creamy. (You may want to return it to the pot after to reheat, but I don't usually as I like my soup hot but not burning.)