Ginger Vegetable soup

2 Feb

Ginger Vegetable Soup

My friend Myra told me about this soup and I thought it sounded weird. OMG it is delicious. It almost has an Indian flavor without the curry. The ginger is a great flavor and everything else blends together.

2 Tablespoons olive oil

One pound of boneless chicken, pork, shrimp or lean beef

1 teaspoon salt

1/2 teaspoon cayenne pepper

3 cloves minced garlic

1 rounded tablespoon minced fresh ginger  Only use fresh.

1 large diced onion

1 teaspoon cumin

1/2 teaspoon dry mustard

1/2 teaspoon dry coriander

1/4 teaspoon cinnamon

1 tablespoon brown sugar

4 cups chicken broth

1 can (14.5 ounces) diced tomatoes

2 diced carrots

1 can drained diced potatoes

1 diced sweet potato

1 cup red lentils

12 ounces baby spinach

Sour cream

Yogurt

Chopped cilantro

Heat the oil in a soup pan.

Add the diced meat, salt and pepper.

Cook five to ten minutes until the meat is cooked.
Add the onions, garlic and ginger and cook another five minutes.
Add the carrots, celery, white potatoes and sweet potatoes.
Cook for 5 minutes.

Add all the spices including the sugar. Cook for 3 minutes.
Add the broth and tomatoes

Bring to a boil.

Add the lentils.

Cook till the vegetables are soft.

Add the spinach and cook till it is wilted.

Garnish with the sour cream or yogurt and the cilantro.

Use diced tomatoes with green chili if your like a spicy kick. I did and it was great.

The original recipe called for chicken but I used leftover pork and next time I will try making it without meat.

Eliminate the meat and use vegetable broth for a true vegetarian soup.

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