THIS CURRIED SOUP is best the next day, when the flavors have had time to evolve to peak.

Curried Great Northern Beans and Carrot Soup

Ingredients
2 tsp. fresh ginger
1 ½ c. carrots (about 3 carrots)
¼ c. yellow onion
1 shallot
1 garlic clove
1 can (16 oz.) organic great northern beans
1 tbsp. olive oil
2 c. UltraBroth or organic vegetable broth
⅛ tsp. curry powder
⅛ tsp. cayenne pepper
1 tbsp. lemon juice

Peel and dice ginger. Peel and slice carrots into ¼-inch-thick slices. Dice onions, shallot, and garlic. Drain and rinse white beans.

In a medium stock pot, heat oil over medium heat. Sauté carrots, shallots, onion, garlic, and ginger. Cook for 4–6 minutes or until vegetables start to soften.

Add vegetable broth, beans, and all herbs and spices. Reduce heat to low and simmer covered for 15–20 minutes or until the beans are soft. Remove pot from heat.

Using an immersion blender, puree the soup. Add lemon juice and continue pureeing until smooth. (Alternatively, you may puree in a food processor or blender.)

Chill.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes