Creamy Carrot Ginger Soup

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.

• 1 tsp Olive oil

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

• 1 ⁠½ cups Vegetable broth
• 2⁄3 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.

• 2.1 oz Whole wheat bread
• 1 tsp Olive oil

Coarsely chop the parsley. Serve the soup with croutons and parsley.

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

Enjoy your meal!