If you are looking for a healthy, nutritious and delicious meal that is easy to make and does not cost much, carrot soup can come to your rescue! What is even better is that you can enjoy it both during winter and during summer.
Ingredients (Serves 4)
4 medium sliced carrots
1 large potato, peeled and sliced
1 large sliced onion
1 clove of minced garlic (or two tablespoons of garlic powder)
1 tablespoons of ginger powder
1 glass of coconut milk
1 L vegetable broth
1 glass of dry wine
2 tablespoons of extra virgin olive oil
2 tablespoons of salt
1 tablespoon of black pepper
In a pan, heat the olive oil and fry the onions in medium heat for 3 minutes. Add the carrots and the garlic and fry for 5 minutes until the carrots are caramelized. Add the ginger powder, the coconut milk and the potatoes. Stir well and cook for 3 more minutes minutes;once you bring to a boil, immediately reduce heat and add the salt and the pepper. The potatoes should be cooked until they are soft, but not too soft , for about 20 minutes.
If the soup is served to children, it would be best not to use the ginger powder, or the black pepper as they may not be liked much by them. If the soup is served to babies, then potatoes should be completely mashed and the dry wine should not be used either. It can be replaced by the juice of a lemon. For more intense taste, you can use chicken instead of vegetable broth and you can use paprika instead of black pepper, but in half the quantity, meaning half a tablespoon of paprika (if you use sweet paprika, you can use the same quantity).