Carrot soup, curry and ginger (crock pot)

Ingredients

• 6 carrots
• 2 sweet potatoes
• 2 onions chopped
• 1.5 liters (6 cups) chicken broth
• 15 ml (1 tablespoon) curry powder
• 15 ml (1 tablespoons) chopped ginger
• 5 ml (1 c teaspoon) turmeric
• 15 ml (1 tablespoon) chopped garlic
• salt and pepper to taste

preparation

1. Peel the carrots and sweet potatoes. Cut them into cubes. Spread the vegetables in the bottom of the crock pot and add remaining ingredients. Cover and cook on low for six to eight hours or high intensity three to four hours, until vegetables are tender. Using the electric mixer, reducing the pureed soup until a uniform consistency