TUCKER'S CARROT SOUP

We seem to have a budding new chef in the house these days.  The 4 year old has learned how to carefully chop with a sharp blade and we have been busy cooking up some new creations.

GINGER & CURRY CARROT SOUP

•  2 Lbs Organic Carrots-chopped into 1/4 or 1/2 or 1 inch pieces-matters not exact.
• 1 tsp Curry-more if you like it spicy
• 1 tsp Ground Ginger
• 1 tsp Kosher Salt
• 1 Onion diced
• 1 Quart Organic Chicken Broth or Water(or whatever you've got homemade in your freezer)
• 2 Tbs Olive Oil(or Coconut Oil or Combination of the two)

In a saucepan or dutch oven, heat 2 tbs oil in pan on medium heat and add the chopped onion, curry, ginger & salt.  Saute for 5-7 minutes and begin to add the chopped carrots and 1 cup of broth or water to steam the carrots a bit.  Then add remaining liquid and simmer for 30 minutes occasionally stirring.  When carrots are tender use an immersion blender or wait until it is COOL and put in a Cuisinart.  We served ours with a touch of plain yogurt and some spicy greens-enjoy!