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2 tablespoons vegetable oil
1 chopped onion
1 chopped celery stick
1 tablespoon ground ginger
1 medium chopped potato
5 cups vegetable stock
7 tablespoons plain soy or regular yogurt
¼ teaspoon grated nutmeg
Salt and black pepper to taste
Heat oil in a pot and cook onion and celery for 5 minutes. Add vegetable stock, ginger, potato and carrots. Bring soup to a boil, then reduce heat and simmer for 20 minutes. Allow soup to cool before food processing in batches until smooth. Return soup to pan and add yogurt, salt, pepper and nutmeg. Reheat gently and serve hot.
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