Creamed Carrot and Ginger Soup

Ingredients

• 1 tablespoon oil
• 1 large white onion
• diced
• 1 34 lbs carrots
• peeled and sliced
• 1 large potato
• peeled and diced
• 2 garlic cloves
• minced
• 1 12 tablespoons fresh ginger
• minced
• 2 (10 ounce) cans condensed chicken broth
• water
• equivalent to 4 10 ounce cans
• 1 teaspoon honey
• 1 teaspoon paprika
• 1 12 teaspoons cumin
• 12 teaspoon curry powder
• 14 teaspoon pepper
• 14 teaspoon cayenne pepper (optional)
• 1 12 cups milk

Instructions

1. Heat oil in a large saucepan over medium heat.
2. Add onions, potato and carrots and stir 5 minutes until onions begin to soften.
3. Add garlic and ginger and stir 2 minutes.
4. Add broth, water and seasonings and bring to a boil.
5. Reduce heat and simmer 30 minutes, until vegetables are very soft.
6. Use a stick blender or transfer carefully to a food processor and puree.
7. Return to pan and add milk.
8. Season with salt if necessary.