Ingredients for 6 portions of carrot and ginger soup
300 g carrots
50 g ginger
1 large onion
50 g celery
50 g potatoes
800 ml vegetable stock
2 tbsp KULAU organic coconut oil
Pinch of salt
Pinch of pepper
Cream to taste
Peel carrots, onions, celery and potatoes, cut into small cubes and sauté in organic coconut oil. Peel the ginger, chop finely, add and top up with the vegetable stock. Season with salt and pepper. Simmer uncovered for around 30 minutes and then puree everything. Add cream to taste and serve hot.
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