African Yam & Peanut Soup with Ginger and Pineapple

contributed by Jeanne Strong
(originally given to me by Betsy MacGregor)
Serves 8

8 cups vegetable stock
2 tbsp vegetable oil
 large yellow onion, diced
2 tsp salt
6 tbsp minced ginger
4 large garlic cloves, minced
1 tbsp ground cumin
2 tbsp ground coriander
½

Carrot Ginger Orange Soup

Created by Hedgebrook Farm’s chefs, Denise Barr and Julie Rosten

5 C vegetable stock
1 T olive oil
1 medium yellow onion, chopped 4 cloves garlic
1 T fresh ginger grated
11⁄2 tsp ground cumin
1 tsp ground coriander
1⁄4 tsp cayenne pepper
2 lbs carrots,