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Carrot Soup with Coriander, Curry, Ginger and Chives

2 Tbsp olive oil
1 medium sweet onion, chopped
1 medium Yukon Gold potato, peeled and chopped
1 clove garlic, chopped
1 Tbsp peeled and grated fresh ginger
1 tsp ground coriander
1 tsp curry powder
1 1/2 lb carrots, peeled and chopped
4 cups chicken or vegetable stock
salt and freshly ground pepper

Heat the olive oil in a large saucepan over medium heat. Add the onion, potato, garlic, ginger, coriander, and curry powder and cook until the onion is soft and translucent, 5-8 minutes. Add the carrots and stock and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, or until the carrots are tender.

Puree in a blender and season to taste with salt and pepper.

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