SOUPS ON

CARROT GINGER SOUP



1/4 stick of butter (you could use less)
1 large onion, peeled and chopped
2 stalks celery, chopped
2-3 cloves garlic, peeled and minced
a 1" knob (approx) of fresh ginger, grated
1 tsp cumin
1 tbsp Worcestshire sauce

1 Apple peeled and diced
1 1/2 lbs carrots, peeled and chopped to coins about 1/2 inch thick or so
3 1/4 cups chicken stock (that's what I had)

Salt and Pepper to taste



Melt the butter in a large pot, then add the onion and celery and cook, stirring, about 5 minutes or so until the onion and celery soften.

Add the garlic, ginger, and apple saute a minute or so, then add in the cumin. Stir around for another minute.
Add everything else - the carrots, worcestshire sauce, and chicken stock

Cover the pot, bring to a boil, then drop to a simmer and cook until the carrots are soft - about 30-40 minutes, depending on the size of your carrots.
Once the carrots are soft, puree the mixture, return to pot and simmer. Serve with a dollop of sour cream, and homemade crouton, and a sprinkle of Parsley!