SPICY VEGETABLE SOUP BROTH

This is great for colds, or as a base to add for other soups. It freezes well.

1 large onion diced

 2 large carrots diced

Several slices of jalapeno (the number will depend on how spicy it is.)

1 inch of ginger peeled and chopped or the equivalent of powdered ginger

1 tsp cinnamon

1 tsp turmeric

1 tsp oregano

black pepper to taste

dash of cayenne

2 boxes of vegetable broth

4-6 large cloves of garlic cut into pieces. (DO NOT add until you puree.)

Saute onions and add other ingredients, except the garlic, and about 1/2 of one box of broth. Simmer until the carrots are mushy tender.

Put it all in the blender, add the garlic and puree. Add more broth as needed to make it liquid so it will puree well.

Return to the pan and add the rest of the broth.

Let simmer for about one hour and serve.

The leftovers go well in a vegetable broth-based onion soup.