Ingredients

The following ingredients have 6 Servings
  • 2.2 pounds Carrot
  • 2 inch Ginger (fresh)
  • 1 Tablespoon Olive Oil
  • 1 medium Onion
  • 2 cloves Garlic
  • ½ quart Broth
  • ¾ quart Water
  • 1 Teaspoon Salt
  • ¼ Teaspoon Black Pepper
  • 1 Bay Leaf
  • 1 Teaspoon Cumin ground
  • 1 Teaspoon Coriander Seeds ground
  • Nutmeg (pinch)
  • 1 Teaspoon Paprika
  • ¼ cup Cream (*see Notes)
  • Cilantro (fresh to garnish)

Instruction

  • Wash carrots. Peel if necessary and cut off the end. Cut carrots small.
  • Peel ginger and cut small or grate. (Cut small if you have a good blender or else it is better to grate).
  • Also prep onion and garlic. Slice onion and chop garlic.
  • Heat up soup pot with olive oil and sautee onion, ginger and garlic.
  • Stir in carrots and keep over medium heat.
  • Continue to pour in broth and water.
  • Season with salt, black pepper, cumin, ground coriander, paprika, nutmeg and add a bay leaf. Mix well.
  • Keep over medium heat and cover. Cook carrots soft.
  • When carrots are cooked through, take out bay leaf and discard.
  • Take from the heat, blend the soup smooth with a hand blender.
  • Take back to the stovetop over a low heat setting and stir in cream.
  • Serve hot with bread and salad.