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Ingredients
- Serves 4 people
500 g carrots (peeled and sliced)
250 g potatoes (peeled and cut into chunks)
½ large onion (roughly sliced)
1 clove garlic (roughly chopped)
1 pc 2 cm ginger (grated)
½ tbsp turmeric powder
600 ml vegetable stock (substitute with water)
2 tbsp vegetable oil
salt
pepper
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Instructions
-
Fry spices
- Heat 2 tbsp vegetable oil in a deep pan and sauté sliced onion, garlic, grated ginger and turmeric powder over medium heat until the onion is translucent.
-
Cook vegetables
- Stir in the carrot slices and potato chunks, then cover with vegetable stock.
| This doesn’t have to be vegetarian! Feel free to use chicken stock as well!
- Bring to a boil, then reduce heat to low and simmer for about 15 minutes, or until all the vegetables are soft.
-
Blend soup
- Using an immersion blender or a jug blender, blend the soup until it becomes it achieves a smooth, but thick consistency.
| You can adjust the texture of the soup by how much you blend it. If you are looking for a smoother soup, blend for longer. If you prefer more texture in your soup, blend for a shorter time.
Plate and Serve!
Transfer over to serving plate and serve hot.
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Ingredients
- Serves 4 people
-
500 g carrots (peeled and sliced)
-
250 g potatoes (peeled and cut into chunks)
-
½ large onion (roughly sliced)
-
1 clove garlic (roughly chopped)
-
1 pc 2 cm ginger (grated)
-
½ tbsp turmeric powder
-
600 ml vegetable stock (substitute with water)
-
2 tbsp vegetable oil
-
salt
-
pepper
Nutrition
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