Melançon Enterprises • a multidivision multinational since 1980

Based on this recipe for Creamy Carrot Ginger Soup, I took some liberties and skipped a part I didn't have ingredients for so refer back to the original recipe to make something resembling soup.

I threw everything into a food processor and it worked pretty well:

3 large carrots
1 onion
2 celery stalks
several pieces of fresh ginger, maybe 5-7 ounces worth
about 1 cup vegetable broth
a lot of cumin powder, probably more than the quarter teaspoon called for
a lot of cayenne pepper, probably more than the eighth of a teaspoon called for
a half-dozen small green chili peppers
roasted and unsalted pistachio meats

Then transferred to a pot and cooked, medium to low heat for 20 minutes or so.

Potato & Eggplant Soup Dippers (I have no idea how these would have been used to dip, but mixing it all up worked wonderfully)

Purple Potatoes, peeled and sliced 1/4" thick (small red ones anyway)
Indian Eggplant, salted, rinsed, and blotted, sliced 1/4" thick (I think it was a European eggplant, from Mexico)
a sprinkling (thick layers of spices, with oil added each layer of eggplant/potato to) of:
cumin, cayenne, onion, garlic, black pepper (except without onion or garlic powder, I tried this dill seasoning instead. It came out all right but belatedly it occurred to me that using fresh onion and garlic and baking them with everything (or even frying everything) would be even better.
Almond oil and especially olive oil

Preheat toaster oven to 400 F.
Use rapid cook as desired.