Carrot Pumpkin Soup

2 cups carrots, sliced
2 cups poumpkin, sliced
10 cups vegetable stock
1 onion, chopped
4 tsp canola oil

6 Tbls finely chopped fresh ginger root
1 tsp fresh thyme leaves
salt to taste
sprinkle of tamarind


Slice carrots and pumpkin. Add to pot of vegetable stock. Bring to boil, cover, reduce heat and cook gently 30-45 minutes.

Saute onion and ginger in oil until onion is translucent. Add onions and ginger to pot after vegetables are cooked. Simmer 15 minutes.

Puree part (or all) and add salt and tamarind to taste



From the kitchen of Christine Sanan-Hackl