Carrot-Ginger Soup

We have had quite an extreme winter (for Southern California standards) and there have many chilly evenings when a bowl of hot soup has been the most comforting food. I have been wanting to make this soup for quite some time now, and one day last week I figured the day was auspicious enough (and cold) to finally make it. So here goes.

Ingredients (Serves 4)

Roughly chopped carrots – 2 cups

Roughly chopped onions – ¾ cup

Finely chopped ginger – 3 tbsps(more if you like it stronger)

Olive/any cooking oil – 2 tbsps

Turmeric – ¼ tsp

Chili powder – ½ tsp ( or to taste)

Salt to taste

Water as required

Method

Boil the carrots and keep ready. (I cooked them in the microwave. Alternately, you could cook the carrots along with the onions, spices, and some water). In a large saucepan, heat the oil and sauté the onions until slightly brown. Add the carrots, turmeric, chili, ginger, and salt. Sauté for about 5-6  minutes and keep aside to cool. Once it has cooled a bit, blend until smooth. Return to the saucepan, add the required amount of water and simmer for about 10 minutes.

Garnish with cilantro and a few slivers of ginger. Bon Appétit.