Half a kilogram of peeled and chopped carrots
Two medium-sized potatoes, peeled and chopped
One medium-sized onion, chopped
Five cups of chicken broth
One tablespoon of curry powder
Two tablespoons of grated fresh ginger
Salt to taste
One tablespoon of lime juice
One tablespoon of finely chopped green scallions (only the green part)
Half a kilogram of peeled and chopped carrots
Two medium-sized potatoes, peeled and chopped
One medium-sized onion, chopped
Five cups of chicken broth
One tablespoon of curry powder
Two tablespoons of grated fresh ginger
Salt to taste
One tablespoon of lime juice
One tablespoon of finely chopped green scallions (only the green part)
Combine the carrots, potatoes, onion, broth, curry, and ginger in a pot
Cover and let it come to a boil
Reduce heat and simmer for about 20 minutes or until the vegetables are tender
Remove from heat
Let it cool slightly, covered, for about 10 minutes
Blend in a liquidizer
Pour back into the pot and reheat
Check the seasoning and season to taste with salt
Add lime juice
Serve in bowls, if desired, and garnish each one with a thin slice of lime and chopped green scallions
Serves 5.
