Sweet and Savory Together

Quick post today to make sure I get this recipe down....it was a huge hit and I will make it again and again..

Spiced Carrot and Lemongrass Soup

• 5 c. carrots, peeled and chopped coarsely
• 1 c. leek, white part only, chopped coarsely or
• 1 c. onion
• 1 c. celery, chopped coarsely
• 2 oz. fresh ginger
• 1 stalk lemongrass
• 1 tbsp. honey
• 1 tsp. curry powder
• 1 pinch cinnamon
• 2 cloves garlic
• 2 tbsps. vegetable oil
• 6 c. chicken stock or water
• juice of 1/2 lemon
• salt and pepper to taste

In a medium pot, heat 2 tbsps. oil. Saute leek, carrots, and celery until translucent. Add garlic, curry powder, cinnamon, and ginger and saute for a few more minutes. Add stock or water. Bring to a boil. Add honey, lemongrass, salt, and pepper and simmer until vegetables are tender. Remove from heat and transfer soup to blender. Puree until smooth, straining through a large sieve if necessary. Add lemon juice, taste and seasoning with salt and pepper as needed.

Food Harvested:
None

Things Planted:
None

Seeds Saved:
Black Eyed Susans

Preserved/Cooked:
Pizza - Every Week
Yogurt - 1/2 Gallon every week
Spiced Carrot and Lemongrass Soup

Things to Remember:
Its too cold to think.