cream_of_carrot_soup
vegetable:1
meat:0
yield (meals * people):6
prep.:20
cook:30
recipe source:Mom

2 tbsp oil
2 # onion
4 cloves garlic
1 chopped_tbsp ginger
0.5 tbsp cumin
0.5 tbsp coriander
6 # soup cubes
10 # carrots
2 # potatoes

-Chop the onions, garlic, and ginger root
-Brown in a pot with oil and cumin and coriander for 3-4 min
-Add the soup mix with 1 c water per cube to the pot
-Peel and chop the vegetables, adding them to a pot
-Boil 20-30 min, or 15 min in an Instant Pot
-puree in the pot with a hand blender (putting it in a blender makes it go over the top of the blender)

Note: original recipe had an option for 2 parsnips instead of 2 carrots, but I don't like parsnips.
Note: original recipe had 4 tbsp of lemon juice that gets added when blending, but I found adding lemon juice makes it taste worse.
Note: original recipe had curry powder, but that just means a blend of spices often including cumin and coriander.