Carrot soup with ginger and turmeric

Ingredients for 4 servings:

• 450 g carrot(s)
• 2 m.-sized onion(s)
• 1 m.-sized potato(s)
• 40 g fresh ginger
• 40 g turmeric, fresh
• 1 orange(s), juice
• 500 ml water
• 2 tsp olive oil
• some chili, fresh
• salt and pepper
• e.g. parsley
• n. B. Nuts, roasted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

without coconut milk or cream – vegan

First, peel and dice the onions. Then sauté them in a pan with olive oil until translucent. Peel the carrots and potatoes and also chop them finely. Dice the ginger, turmeric, and chili and add them to the onions along with the carrots and diced potatoes. Sauté for another 3 minutes, deglaze with the orange juice, and add the water. Simmer over low heat for about 30 minutes, until the vegetables are tender. Now puree the soup and season with salt and pepper. Tips: This soup is so simple and can be modified to your liking. I make sure to add parsley. Roasted nuts or seeds give the soup a little extra zest. There’s a video for this recipe on my YouTube channel: https://youtu.be/GUHEN_KZE7s