Joan's Carrot Soup
3 cups peeled and rough chopped carrots
1 cup sweet onion chunks
1 heaping tablespoon chopped raw peeled ginger.
1 level teaspoon cumin powder
1/8 teaspoon tumeric
Saute all the above in your pot with 2 tablespoon cooking oil
Add.....
4 cups vegetable broth
Cook until everything is super soft.
Blend with immersion blender until smooth.
(Joan usually uses an instantpot and cooks it for 25 min. under pressure. So it is covered the whole time. Since Joan has never made this in a regualr cooking pot on the stove, she wonders if more water has to be added. Or if one must simply just put a lid on the pot and keep it simmering on low.)
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