Ingredients
2-48 oz cans of chicken broth
3-14 oz cans of vegetable broth
3 lbs carrots, sliced
1 large onion, diced
2 1/2" peice of ginger, sliced into 1/2" slices
Salt & pepper
3 pinches cinnamon
3 pinches nutmeg
1 cup of jarred roasted red pepper, pureed
Preparation
Combine broths in a large stock pan and boil and reduce by 1/4.
Heat a glug or two of olive oil in a pan. Add the carrots, onions, and ginger. Cook until soft.
Combine broths, and carrot mix and boil for 1/2 hour. Add some salt and pepper.
Puree above concoction in a blender or Cusinart. Add cinnamon and nutmeg and put back into your cooking pot.
Stir in the roasted red pepper puree and simmer for another 20 minutes.
