Spicy Carrot Soup
1 large onion, chopped
3 cloves garlic, minced
4 cups vegetable stock
6 to 7 carrots, peeled and chopped
2 medium golden potatoes, peeled and chopped
2 to 3 teaspoons freshly minced ginger, to taste
1/2 teaspoon crushed black peppercorn
1/2 teaspoon ground white pepper
1/2 teaspoon salt
1 bunch green onions, chopped
1. Heat oil in pan. Add onion and garlic; saute until onion is translucent.
2. Add the vegetable stock, carrots, potatoes, ginger, black peppercorn, white pepper, salt, and turmeric; bring to a boil. Reduce heat, cover, and simmer until potatoes and carrots are quite soft.
3. Puree entire mixture in food processor or blender, until smooth.
4. Garnish with chopped green onions.