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
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.
Work 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!