Contributed by from "The Organic Cookbook"

Ingredients

2 Tbsp olive oil or butter
1 large onion, finely chopped
4 garlic cloves, crushed
2 Tbsp freshly-grated ginger
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenned pepper
1 1/2 lb carrots, roughly chopped
1 med potato, roughly chopped
6 cups chicken or vegetable stock
1 tsp honey
2 Tbsp lemon or orange juice
salt, black pepper

Instructions

Heat the oil or butter in a heavy-based pot. Add the onion, garlic, ginger, cumin, coriander, cayenne, carrot, and potato, and cook, stirring occasionally, over medium-low heat until the vegetables are soft, approx 10 min.

Turn the heat to medium. Add the stock and bring to a boil. Adjust the heat, partially cover, and simmer gently until the potato is tender, 30 min. Leave to cool slightly.

Puree until smooth with a hand blender or in a food processor. Stir in honey and lemon or orange juice. Thin with water as needed. Add salt and pepper to taste. Ladle into warm bowls and serve hot.

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