Ginger Carrot Soup

1. 1

   Combine broths in a large stock pan and boil and reduce by 1/4.

2. 2

   Heat a glug or two of olive oil in a pan. Add the carrots, onions, and ginger. Cook until soft.

3. 3

   Combine broths, and carrot mix and boil for 1/2 hour. Add some salt and pepper.

4. 4

   Puree above concoction in a blender or Cusinart. Add cinnamon and nutmeg and put back into your cooking pot.

5. 5

   Stir in the roasted red pepper puree and simmer for another 20 minutes.

No additional tips available.