Curried Ginger Carrot Soup

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Dinner With Julie


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canola or olive oil, for cooking

small dollop of butter

1 onion, chopped

2 stalks celery, chopped

2 tsp. grated fresh ginger

½ tsp. curry paste or powder (or to taste)

1 lb. carrots, peeled or scrubbed

1 Yukon gold potato, peeled and cubed

2 cups low-sodium chicken or vegetable stock

1 cup apple or orange juice

1 cup water

salt and pepper to taste

plain yogurt, for serving (optional)

chopped cilantro (optional)

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