SOUPS ON AT THE SOUP KITCHEN: TOASTED SPICES WITH CARROT SWEET POTDATO AND GINGER

CARROT GINGER SOUP WITH TOASTED CUMIN AND CORIANDER by CHEF DAN:

Serves 30-40

 

INGREDIENTS:

20 carrots, peeled and sliced

4 sweet potato, peeled and sliced

2 tablespoons cumin seeds

2 tablespoons coriander seeds

3 onions, sliced

5 garlic cloves, minced

3-inch piece of fresh ginger, chopped

1 tablespoon EACH curry powder, ground nutmeg, ground cloves. cinnamon and black pepper

2 teaspoons ground cloves

22 cups chicken stock

4 bay leaves

 

DIRECTIONS:

 

1.    Toast coriander and cumin in a small skillet over medium-heat for 2 minutes or until fragrant.

2.    In a coffee grinder crush the seeds until smooth.

3.    Chop onions and let sit for at least 5 minutes to bring out hidden health benefits.

4.    Heat 2 cups chicken broth in a stock pot and add healthy onions and sauté over medium-heat for 5 minutes.

5.    Add carrots, garlic, ginger and sauté for another 3-4 minutes.

6.    Add seeds and spices and mix well with the carrot mixture.

7.    Add remaining broth and bring to a boil and add sweet potatoes and bay leaves.

8.    Simmer on medium-high heat until vegetables are tender about 25 minutes.

9.    With an immersion blender and blend soup until smooth.

10. Remove bay leaves.

 

 ENJOY DAN:                              BON-APPETITE!!