Gingery Carrot and Tomato Soup

(recipe from fatfreevegan.com)

1 large onion, chopped
4 cloves garlic, minced
1 1/2 Tbsp. ginger root, minced
3 to 4 cups vegetable broth
1 1/2 lb. carrots (about 6 large), trimmed, peeled, and sliced
One 14.5 oz. can diced tomatoes (fire-roasted preferred)
2 to 3 tsp. soy sauce or tamari
1/4 tsp. cayenne pepper or hot-smoked paprika
1 tsp. tahini

Heat a large, non-stick pot and add the onions.  Cook, stirring often, until they soften.  (If they start to stick, add water by the tablespoon.)  Add the garlic and ginger and cook for another minute.

Add 3 cups of the vegetable broth, carrots, and pepper or paprika.  Bring to a boil, reduce heat, cover and cook until the carrots are tender, about 20 minutes.  Add the remaining ingredients, except tahini.

Transfer the soup to a blender (or blend half at a time, depending on size of blender).  Blend until soup is completely smooth.  Pour back into the pot.

Simmer, covered, on very low heat for at least 20 minutes to allow flavors to blend.  (The soup tastes better the longer it cooks, so if you have the time, give it longer.)  If it seems too thick, add additional vegetable broth.  Stir in the tahini, check seasonings, and add salt or pepper to taste.  Cook for another minute or two before serving hot.

(This is a nice, hearty blended soup and is easy to prepare.  I used the smoked paprika, and it gave a nice flavor.  Also used a little olive oil to saute the onions.  A good variation on the carrot soup repertoire - I seem to make a lot of them!)