Curried Carrot Ginger Soup – Enjoy some today!

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8 Carrots, Peeled and Small Diced

2 Ribs of Celery, Small Diced

1 Small Onion, Small Diced

1 tablespoon Ginger, minced

Combine all in heavy bottom pot and sweat the vegetables without browning until soft. Then add the following spices. continue cooking the spices until aromatic.

1 small cinnamon stick

2 tablespoon Dry Curry

1 teaspoon Cumin Seeds

1 teaspoon Coriander Seeds

1 Bayleaf

Continue cooking the spices until aromatic.

Cover with water (about a quart) and simmer for 25-30 minutes. Puree in a blender or food processor until smooth. Adjust seasoning with salt and additional curry powder if needed.

Salt to taste

Garnish-Fine shred 2 carrots and combine with a ¼ cup of shredded coconut. Toast in oven for 15-20 minutes on 325 F.