Skagway Spiced Carrot Soup

By JimMac

Ingredients

• 3 tbsp olive oil
• 1 medium onion, chopped
• 1/4 tsp salt (if chicken stock is low- or no-sodium)
• 2 tbsp fresh ginger, minced
• 2 tbsp fresh garlic, minced
• 500 g carrots, grated (1 lb)
• 2 tsp cumin
• 1 tsp ground ginger
• 3 cloves
• 1/4 tsp nutmeg
• 1/4 tsp pepper
• 1 medium potato, peeled and grated
• 4 cups chicken stock
• 1 cup cream

Preparation

Step 1

Heat oil over medium heat in a deep pot. Saute onions for 2-3 minutes. Add salt, ginger and garlic and saute an additional 2 minuets. Add carrots and saute an additional 2-3 minutes.
Add dried cumin, ginger cloves, nutmeg and pepper, and saute for an additional 1-2 minutes.
Add potato and chicken stock, cover and bring to a boil.
Reduce to medium and let simmer for 10-15, until vegetables are tender.
Puree using an immersion blender and add cream.