Curry Cumin Ginger Soup
Homemade Chicken Stock:
Simmer chicken bones, 1 halved onion, and about 8 garlic cloves in water for 6-9 hours on a low flame to extract the nutritious goodness! Remove bones, and voila–STOCK.
Carrot Cumin Ginger Soup:
Chop about 8 large carrots and 1 large onion into sizes that cook pretty easily. Cover the veggies with olive or coconut oil, salt, and black pepper, and wrap into a tin foil pouch with 8 whole garlic cloves. Roast for 35-40 minutes at 400 degrees F.
As the veggies cook, coarsely chop some ginger to simmer in the chicken stock until…
When the veggies are soft enough to poke a fork into, dump them into the pot of simmering chicken stock (without the bones!). Ladle some of the chunky veggies and stock into a blender and coarsely pulse them into a puree. Repeat for most of the soup, but feel free to leave chunks of veggies if desired.
Add salt, cumin, cayenne, and chili powder to taste!
NOTE: Add as many of all the veggies as you would put in your soup.