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.

Ingredients: 

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

Salt 

optional: coconut milk and toasted unsulphured coconut flakes

Serves 6

Preparations:

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!