I prefer to take a vegetarian soup to work, no worries then about finding a refridgerator.
I made a yam, carrot and ginger soup today.
2 lb yams (or sweet potatoes) - cut into pieces about an inch
1 - 2 lbs carrots - cut into pieces, just slight smaller than the yams
2 " fresh ginger - chopped
tbsp garlic
very small amount of ground cinnamon
1/2 tsp ground dried hot chilli
Put the ingredients in a pot. Cover with water or a light vegetable stock so that the vegetables are covered by an inch and one half of liquid. Bring this to a boil, and cook for five minutes. Reduce heat and cook until the vegetables are tender, but still firm. Turn off the heat and puree. I use an immersion blender. If you have a stand-up blender - be careful - easy to get burnt.
The other soup was a bean soup, I'll post that another day.
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