Creamy Carrot Ginger Soup with Chicken Skewers

Dice the carrots, onion, and potatoes into approx. ½ in cubes and put in a bowl.

• 3 Carrots (~ 10.1 oz)
• 1 Onion, yellow (~ 2.8 oz)
• 2.8 oz Potatoes (w/o skin)

Finely chop the garlic and ginger.

• 1 Garlic clove (~ 0.1 oz)
• ¾ in Ginger (~ 0.4 oz)

Heat the olive oil in a pot over medium heat. Add the carrots, onion, potato, ginger, and garlic to the pot and sauté until the onions turn translucent.

• 2 tsp Olive oil

Add the vegetable broth and coconut milk. Season with curry powder, salt, and pepper.

• 1 ⁠2⁄3 cups Vegetable broth
• ¾ cup Coconut milk
• 1 tsp Curry powder
• Salt
• Black pepper

Let the soup simmer for approx. 20 minutes until the potatoes are cooked. Mash with an immersion blender until creamy, put back on the stove and let simmer over low heat.

Dice the bread. Heat the olive oil in a non-stick frying pan over medium heat and roast the bread cubes until golden brown and set aside.

• 2.1 oz Whole wheat bread
• 1 tsp Olive oil

Cut the chicken breast into bite-size pieces. If you want thread them on wooden skewers.

• 5.3 oz Chicken breast

Heat the canola oil in a non-stick frying pan over high heat. Fry the chicken/chicken-skewers until golden brown. Turn the heat to medium and keep frying until cooked through. Season with salt and pepper and set aside.

• 1 tsp Canola oil
• Salt
• Black pepper

Coarsely chop the parsley. Serve the soup with chicken skewers and parsley.

• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)

Enjoy your meal!