Serves 4–6

INGREDIENTS:

2 TB Extra Virgin olive oil
1 cup sliced yellow onion
1/2 cup finely chopped green bell pepper
2 cloves garlic, minced
1 TB grated fresh ginger
1 cup chicken or vegetable stock
1 TB fresh lemon juice
1/2 TB curry powder, or to taste
1 lb organic baby carrots
1/4 cup chopped fresh cilantro
sea salt, to taste
ground pepper, to taste

DIRECTIONS:

In a medium saucepan, heat olive oil and sauté onion, bell pepper, garlic and ginger, over medium heat, until softened, about 8 minutes. As it cooks, reduce heat so you don't over brown or burn the garlic and ginger. Add water, lemon juice and curry and stir to blend. Add carrots and let simmer 15–20 minutes until tender. Stir in cilantro and season with salt and pepper.