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Carrot and courgette soup
Soup is really good any time of the day! It is lovely as a lunch, a snack or an evening meal. This carrot-courgette soup is not too heavy but is super healthy. On top of that, this soup is soy-, gluten-, nut- and peanut-free. So perfect if you have to take allergens into account.
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Ingredients
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1 tspsalt
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4bay leaves
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4carrots
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2 tspcumin ground
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2 tspcardamom ground
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1 tspturmeric ground
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1courgette
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1 tbspolive oil
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150 mlcoconut milk
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500 mlwater
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1chili pepper
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1 tbspginger fresh
Instructions
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Peel the carrots and cut the carrot and courgette into cubes of about 1.5 cm. Peel and grate the fresh ginger root.
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Heat the olive oil in a soup pan and add the courgette. spices and the ginger to the pan.
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Fry the courgette in the pan for about 5 minutes, stirring regularly.
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Then add the carrot, the coconut milk, the bay leaves, the salt and the water. Bring it to the boil and let it simmer for about 15 minutes over low heat.
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Prick the carrot with a fork to feel whether it is done. Otherwise let it cook a little longer.
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Take the bay leaves out of the pan and blend the rest with the hand blender into a smooth mass. Season with pepper and salt. Serve it with another splash of coconut milk and/or olive oil if desired.
