Simple Curry Carrot Soup

Here's a Binghamton Food Not Bombs original recipe that's great served hot in the winter or chilled in the summer.

For this recipe you'll need:
- Olive Oil
- 2/3 Cup Chopped Ginger
- 3 to 4 Cups Chopped Carrots
- 7 Diced Tomatoes
- 1 & 1/2 Chopped Onion
- Several tsp curry powder (as much as desired)

As well as:
- Large Pot for Cooking
- Stirring Implement
- Sharp Knife for Chopping Vegetables
- Cutting Board
- Ladle
- Blender or Food Processor

Rinse and chop up all your ingredients.  Don't worry about chopping them too fine, they'll all be processed or blended later.

Put your pot on a medium flame over the stove.  Pour in olive oil and add ginger.  Saute until ginger begins to brown lightly and then mix in carrots.  Saute carrots and ginger for approximately 2 minutes and then add in the remaining ingredients.  Let simmer on a low flame for approximately 20 minutes or until carrots are nice and tender.  Be careful not to cook it over too high a flame or for too long or else you'll boil off too much of the water.

Once you've got all your veggies nice and tender either ladle the mixture into a blender or food processor, or bring out your immersion blender.  Depending on how much you're making or how big your blender is, it may take a few batches to blend it all, so it pays to have a heat resistant bowl to the side to store each batch once it's done blending.  Also be sure to leave the top hatch open so the heat doesn't build up in your blender and blow it up!

Once you've finished blending all of your soup add it back to the pot to heat it up one last time.  If you think it's too thick feel free to add water, but keep in mind it should be somewhat thick in consistency.   Cook on a low flame until nice and warm.

Serve and enjoy!