Spicy Carrot Ginger Soup

Fixin' to be Soup

When my friend Tracey was out last month, we spent a day hanging out, crafting and watching movies. We also intended to spend some time in the kitchen and Tracey suggested a carrot ginger soup. While we ended up going out for ramen instead, I've been thinking about this soup ever since. And since I keep saying I'm going to post the recipe, here it is:

Spicy Carrot Ginger Soup
Serves 4-6

2 Tbl butter, unsalted
1 medium onion, chopped
1 clove garlic, minced
1" knob of ginger, peeled and minced
1 tsp curry powder
1 tsp ground cumin
1/4 tsp red pepper (preferably Utica Grind)
1 bunch of carrots, peeled and chopped
1 cup butternut squash puree (optional, I just happened to have in the fridge. Feel free to omit)
4 C stock of your choice
Salt & Pepper to taste

In a large soup pot over medium high heat, melt butter. Add onion and saute until soft and golden.

Add garlic, ginger, curry powder, cumin and red pepper. Stir well to mix spices. Saute 2-3 minutes until fragrant

Add carrots and saute until just tender. Add butternut squash puree if using.

Add stock. Simmer for about 20 minutes, until flavors are well blended and the carrots are soft. Puree with an immersion blender.

Add salt and pepper to taste. Garnish with yogurt if desired and enjoy.

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