Carrot-Ginger Soup

Carrot-Ginger Soup © llizard aka ejm 2000,2002

Ingredients

Garam Masala (spice mix)

3 tsp ground cardamom seeds
½ inch cinnamon stick, ground
1 tsp ground cloves
1 tsp ground black cumin seeds
1 tsp ground cumin seeds
1 tsp ground nutmeg
1½ tsp ground black pepper

Mix together well (use your ~~coffee~~ spice grinder). Store in the dark in a glass jar.

Garnish:

Preparation

Sauté onion, ginger and garlic in oil until soft.
Add carrots, wine and stock and bring to a boil. Turn down the heat and simmer, uncovered 20-30 minutes (til carrots and potato are tender).
Garnish: Fry the ginger in medium hot oil (not smoking) til golden. Drain on a paper towel.
Purée soup. Stir in lemon juice, garam masala, salt and pepper. Garnish each bowl with ginger strips and a lemon slice.

Adapted from a recipe in The Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins - Workman Publishing, New York

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