Comforting Carrot Soup



This recipe is based on Norene Gilletz’s Easy Carrot Soup but the variations are mine.

1 tsp olive oil
1 white (or red) onion
1 red (or green) pepper, chopped
1 clove garlic
4-5 large carrots, cut into chunks
1 potato, or 1 zucchini, peeled and cut into chunks
2 c. vegetable broth
1 tsp fresh dill, minced
salt & pepper to taste
1/2 c. skim milk (or soy milk)
1/4 tsp ground ginger

In a saucepan, heat oil on medium heat. Add onions and pepper. sauté until lightly golden. Add garlic and sauté a little longer. Add carrots, potato or zucchini and broth.
Bring to a boil, reduce heat and simmer covered for 25-30 minutes, stirring occasionally. Purée soup, add dill, salt and pepper to taste. Blend in milk and ground ginger. Enjoy.