Carrot or Squash Soup 

• 2 mediums onions, chopped

• 1 red pepper, chopped

• 2 cloves of garlic, crushed

• 9 large carrots, cut up OR 1 ½ pounds of winter squash peeled and cut up

• 1 large potato, peeled and cut into chunks

• 4 cups vegetable broth (any type)

• 2 tbsp. fresh dill, minced (optional)

• ¼ cup orange juice (optional)

• ¼ - ½ tsp. ground ginger (to taste)

• pepper (to taste)

Salt is not necessary because most vegetable broth has a high salt content

 In a large sauce pan or stock pot, add ¼ cup of water and sauté onions and red pepper (mix occasionally so vegetables do not stick).  Sauté until golden.   Add carrots, potato and broth.  Bring to a boil, reduce heat and simmer covered until vegetables a very soft (about 30 minutes).  Purée mixture.*  Add dill, orange juice, pepper and ginger to taste.

 6 servings

Freezes extremely well.

*  This method is best used with a Braun hand mixer or other portable blender device directly in the pot. This technique is safer compared to transferring the hot soup to a stationary blender or food processor.

© 2002 Caryn J. Roll. This information is published and may not be reprinted.