Hot curry-ginger lentil and vegetable soup.

Ingredients

• 1 big onion
• 1 branch celeri
• 1 big or 2 medium carrots
• 2 cloves garlic
• 1 zucchini
• 6-7 button mushrooms
• 1 piece fresh ginger the size of a golfball
• 1 big potato
• 1/3-1/2 cup lentils
• 4 cups chicken or vegetable stock
• salt, pepper to taste
• 1 TBSP brown sugar
• 1 TBSP oil

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Preparation

• Cut all the veggies, sautee the onion first in oil, 1-2 minutes. Add carrots, celeri, garlic and ginger, salt and pepper, heat for 2 minutes.
• Add zucchinis, mushrooms, potato, lentils and all the spices. Sautee for a bit.
• Add the stock and brown sugar. Bring to a boil, reduce and simmer until cooked.
• Puree 1/3 of it in a blender, return to pot.

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