4 large carrots, scrubbed and chopped
1 large potato, peeled and chopped
1 large white cooking onion, chopped
4 cups vegan soup stock (any brand you prefer)
1 clove garlic, minced
1 - 2 t. freshly grated, peeled ginger root (depending on your taste)
Freshly ground black pepper
1/2 T ground Tumeric powder
1/2 T ground Cumin powder
Place all ingredients in a large pot, bring to the boil and simmer gently
for about 30 minutes, or until the vegetables are tender. Blend in blender,
hand food mill or a food processor until smooth and creamy. Add more stock
if necessary to thin the soup. Check for seasoning. Garnish with fresh
corriander leaves or parsley.
Serves 4.