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from Andrea Bloom, Long Beach, CA Serves: 10-12
In a 6 qt. stock pot, heat the olive oil add the celery, carrots, onion, garlic and potato. Sauté over medium heat for 5 minutes. Add the ginger, chicken stock and water to cover the vegetables. Add the seasonings, brown sugar, cinnamon, allspice, and bay leaf. Bring the soup to a boil and simmer for 30 to 45 minutes until the carrots are soft. Then the mixture is ready put into a blender and puree. (Take the bay leaf and ginger out before you puree.) Put through a strainer and bring back to a simmer. Adjust the seasonings to taste and enjoy.