POTATOES THICKEN THIS SOUP FOR THE SOUP KITCHEN SO NO CREAM USED ENJOY DAN:

CARROT-GINGER SOUP by CHEF DAN:


Serves 20



INGREDIENTS:



1/4- cup butter

4 pounds carrots, peeled and cut into 1-inch pieces

4-(1-inch) pieces fresh ginger, peeled and thinly sliced

4 onions, diced

14 garlic cloves, minced

3 potatoes, peeled and cut into 1-inch pieces

14 cups chicken broth

2 cups orange juice

1 teaspoon curry powder

1 teaspoon nutmeg

2 teaspoons cinnamon



DIRECTIONS:



1. Heat butter in a stock pot over medium-high heat.

2. Add chopped onions, and garlic, and cook, stirring until onions are translucent.

3. Add carrots, ginger, potatoes, broth, and orange juice.

4. Bring to a boil, and simmer for 30 minutes.

5. Add curry powder, nutmeg, and cinnamon.

6. Puree the mixture with an immersion blender, until smooth.

7. Let simmer for 20 minutes more.

8. Pour a little sour cream into each bowl.



ENJOY DAN: