See also CARROT SOUP WITH GINGER
and CREAMY CURRY CARROT SOUP


Serves 6

2 cloves garlic, minced
2 large yellow onions, minced
2 teaspoons olive oil
5 cups shredded carrots
2 cups grated potatoes
2 inches fresh ginger root, peeled and shredded
1 teaspoon ground cumin
7 cups vegetable broth
salt and freshly ground pepper to taste

In a large soup pot, over medium heat, saute the garlic and onions in the olive oil until softened, about 5 minutes.
Add the carrots, potatoes, ginger, cumin and broth, cover and simmer for 20 minutes, or until carrots are tender.
Remove the pot from the heat.
Puree mixture in a blender.
Add more broth if necessary to achieve the desired consistency. Taste and adjust seasoning.