Carrot soup with ginger and turmeric

Ingredients

• 2 shallots
• 1 tablespoon olive oil
• 1 teaspoon grated fresh ginger
• 3 medium potatoes
• 5 carrots
• ½ teaspoon turmeric
• ½ teaspoon salt
• 750 ml water
• 200 ml soy milk
• 4 tablespoons coconut cream, to serve (optional)
• A few basil leaves, to serve (optional)

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of basil
• What to use instead of soy milk
• What to use instead of potatoes
• What to use instead of carrots

Instructions

1. Wash and peel the vegetables. Chop the shallots and cook them gently in a pot with the oil, over medium heat and covered. When they're tender, add the ginger.
2. Cut the potatoes and carrots into medium pieces and add them to the pot. Add the turmeric and mix well.
3. Add the salt and water and cook everything covered for 15 minutes, or until the carrot is very tender.
4. Take it off the heat, add the soy milk and blend for 3-4 minutes, until smooth. Taste and adjust the salt.
5. If you like, serve it with a spoonful of coconut cream and a few basil leaves.

Nutrition facts

Approximate, per serving (about 464 g). Calculated with data from USDA FoodData Central.