A Hint of Spice

7 cups chicken, or vegetable stock
2 pounds fresh carrots, peeled
1 big yellow onion
1 leek, sliced in half lengthwise and thoroughly cleaned
4 stalks celery
2 tablespoons olive oil or vegetable oil
1 (3-inch) piece fresh ginger root, peeled and grated
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 tsp red pepper flakes
1/4 tsp Italian Seasonings(optional)
Salt and pepper to paste


1.Cut all the vegetables(except ginger) into 1/2 inch pieces.
2.Roughly chop or grate the ginger root.
3.In a heavy bottomed stock pan, over medium-high heat,1 tblsp of Olive Oil.
4.Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned.
5.Add remaining olive oil as needed.
6.Add vegetable stock to the vegetables and let them cook(covered) for 30 mins on medium heat.
7.Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
8.After straining the soup,pour it again in the stock pan and let it boil,add Salt,Black pepper,Red pepper flakes and Italian seasonings(optional).
9.Serve hot with Garlic Bread or for something hearty Bruschetta or Focaccia Bread.
'njoy!!!









This goes to Usha for her Healthy Inspirations Event and to Suma for her event "Healing Foods-Carrots" and to Siri who started this wonderful roundup.