Carrot Zucchini Soup

Serves 4

INGREDIENTS 

2 medium zucchinis 

4 carrots

2 red bell peppers

2 cups vegetable stock

1 cup coconut milk

1 tsp fresh ginger, peeled and grated

1 tsp paprika

1/2 tsp turmeric

Salt and pepper to taste 

Fresh parsley for garnish

METHOD

Wash all the vegetables.

Chop the zucchinis, carrots, and bell peppers into small pieces.

Heat olive oil in a pot over medium heat, add the chopped vegetables. Cook them for a few minutes, making sure they do not brown.

Add the vegetable stock, coconut milk, paprika, ginger, and turmeric and stir.

Let the soup simmer over low heat for about 20 minutes, until the vegetables are soft. 

Using a blender, blend the mixture until it becomes a smooth and creamy soup. Season with salt and pepper to your taste. 

Divide the soup over 4 bowls. For garnish, top each portion with fresh parsley and drizzle with a little bit of fresh coconut milk before serving. 

Can be served hot or chilled. 

Bon appétit! Served on my “Impromptu” soup and pasta plate.