Carrot Ginger Soup

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I had carrot ginger soup at a restaurant recently and it was delicious. So I thought I'd make my own.

• 2 medium carrots, diced
• 1 medium potato, diced
• 1 leek, chopped
• 2 shallots, chopped
• 1 tablespoon of grated ginger
• 1/2 tablespoon of grated garlic
• 3 sprigs of thyme
• 1/2 teaspoon of curry powder
• 1/2 teaspoon of paprika
• zest of 1 lemon
• juice from 1/2 lemon
  
• 5 cups of vegetable stock
• 2 tablespoons of butter
• 1 tablespoon of olive oil
  
• salt and pepper

Drizzle olive oil over chopped potato and carrots and roast in a 350 degree oven for 30 minutes. I like roasting vegetables before adding them to soups because it gives them extra flavor. Melt butter in a medium pot. Cook the chopped leek and shallots in medium low heat for 5 to 10 minutes. Add curry powder, paprika, garlic, and ginger and cook for another minute or so. Add the lemon zest, thyme, roasted vegetables, vegetable stock, salt, and pepper. Cover and cook for 10 minutes. Blend the vegetables together (smooth or chunky, it's up to you) and add the lemon juice.

The result? Bright, complex, and fragrant with subtle sweetness. A delicious way to end a great weekend.