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Carrot soup

These potatoes have nothing to do with the Soup just wanted to share them because I found the love potato just before they were going to the oven.

A homey and comforting Carrot Soup for the gratefulness of the earth.
Came out lovely, aromatic and with a velvety texture.

8 carrots chopped
1 cup of butternut squash peeled and cut into chunks
1 Onion finely chopped
1 leek chopped
1 tbsp fresh ginger root peeled and finely grated
3 tsp of olive oil

optional: Coconut Milk and toasted unsulphured coconut flakes

Serves 6

Heat the oil in a pot over medium Heat. Add the onion and leek sauté until the onion begin to golden and get soft. Stir in the carrots and squash, grated ginger and cook for a Minute. Season with salt. Add water to Cover about 5 cups, bring to a boil. Simmer over a low heat and cover with a lid for about 30 minutes until veggies are tender.

Working into batches purée the soup in the food processor or blender until smooth and creamy.

Serve with coconut milk & toasted coconut.

Simple and sustainable. Totally vegetarian!

This post first appeared on LOLA LOBATO, please read the originial post: here

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Carrot soup


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