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Ginger-Carrot Soup

1 2pd bag carrots, peeled, and chopped into large chunks

2 yellow onions, chopped

¼ cup extra virgin olive oil

½ cup fresh ginger, minced, or grated

5 quarts vegetable broth or water

1 Tablespoon cumin

1 large bay leaf

2-3 organic sweet potatoes (depending on how thick you want the soup), sliced into pieces about 1 inch thick

Salt and pepper to taste

 

Heat olive oil in soup pot over medium heat. Add carrots and onions and sautee until onions begin to sweat and turn translucent. Add ginger and sautee another 2 minutes. Add broth or water, cumin and bay leaf. Stir well. Bring to boil. Then cover and reduce heat to simmer. Continue to simmer about 30-45 minutes, or until carrots are tender. Meanwhile boil sweet potatoes in a separate pot until very tender. When carrots are soft, remove bay leaf. Add softened sweet potatoes to carrot pot. Using hand blender, puree soup until smooth.  If you do not have a hand blender, pour soup into food processor and puree until smooth. If using food processor you will likely have to pour soup into processor in several smaller batches, so it doesn’t overflow. Add salt and pepper to taste, and serve.