Ginger Carrot Soup

• 2 cloves garlic, minced
• 2 large yellow onions, minced
• 2 teaspoons olive oil
• 5 cups shredded carrots
• 2 cups grated potatoes
• 2 inches fresh ginger root, shredded
• 1 teaspoon ground cumin
• 7 cups vegetable or chicken broth
• Salt and freshly ground pepper to taste
• 1/2 cup yogurt, for garnish

1. In a large soup pan, over medium heat, saute the garlic and onions in the olive oil until softened, about 5 minutes.
2. Add the carrots, potatoes, ginger, cumin and broth, cover and simmer for 20 minutes, or until the carrots are tender but not mushy.
3. Remove the pot from the heat.
4. Puree half this mixture in a food processor or blender.
5. Combine the pureed and unpureed parts of the soup together to create one nicely textured whole.
6. Add more broth if necessary to achieve the desired consistency.
7. Taste and adjust seasoning.
8. Serve hot, garnished with a dollop of yogurt.

garlic, yellow onions, olive oil, carrots, potatoes, ginger root, ground cumin, vegetable, salt, yogurt

Taken from cooking.nytimes.com/recipes/6563 (may not work)