Ginger Carrot Soup

Serves 6

4 Tbsp canola oil
1 onion; medium, peeled and chopped
1/4 cup ginger; fresh, peeled and chopped
3-4 cloves garlic; fresh, peeled and sliced
1 lb. carrots; fresh, peeled and chopped
1 can chicken broth (47 1/2 oz. size)
2 Tbsp fresh lemon juice (1/2 lemon juiced)
1/2 tsp curry powder
freshly ground black pepper

Heat the oil in a soup pot over medium high flame. Add the garlic, onion
and ginger and saute for a few minutes to start the cooking process.
Next, add the carrots, stir to incorporate the ingredients, then add the
chicken broth. Bring it all to a boil, lower to a simmer and cook for
about 30 minutes or until the carrots are tender. Strain the soup,
reserving the liquid, then puree the solids in a food processor with a
cup of the reserved liquids. Combine the reserved liquids and the puree
in the soup pot and stir to combine well. Now add the lemon juice, curry
and pepper, stir and taste to adjust the seasonings.

HINTS:
You can serve this soup hot or cold, depending on the weather. Garnish
with fresh chives or chopped parsley.

Source:
<http://www.rnews.com/food/Recipe_2004.cfm?ID=1739&rnews_story_type=37&floyd_ story_type=2&category=1&startrow=111>




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