I have so much to be thankful for.

I was born in a time and place that allows me opportunities other women can only dream of.  While giving me everything they can, my parents raised me to be independent and to believe that I am capable. I went to public schools yet still had teachers that taught me not just to recite facts and count figures, but to think critically.I live in a city with crumbling infrastructure and systemic corruption, but it’s citizens are vibrant and creative, and they are quick to speak out against intolerance.

My life is far from perfect, but I am grateful for every minute of it.

Carrot and Ginger Soup

Yields 4-6 servings

• 2 tbsp olive oil
• 1 large onion, chopped
• 1 garlic clove
• 1 tbsp grated fresh ginger
• 2 lbs carrots, peeled and roughly chopped
• 1/2 lb white potatoes, peeled and quartered
• 1 L chicken or vegetable stock
• 1/2 L water
• salt and pepper

1. In a large pot on medium high heat, heat oil. Add onions. Cook stirring often until softened. Add the garlic and ginger. Cook until fragrant.
2. Add the carrots and potatoes, followed by the stock and water. Season with salt and pepper.
3. Bring to a boil then lower the temperature and simmer for 45 minutes. Once cooked use and immersion blender or food processor to puree until smooth.