Zucchini carrot cream soup

September 29, 2017

Hello everybody!

Finally nice weather in AZ! K and I were missing playing outdoors. We love going for a walk around the lakes, feed the ducks and  picnics. I know that in other states is starting to get very cold but not here in AZ. :)

 

This week I am going to share "zucchini carrot cream soup"recipe. There are days that I feel to eat light and not spend too much time at the kitchen. This cream is vegan, gluten free, healthy and delicious!

 

 

 

INGREDIENTS

 

  • 1 tbsp. Olive oil

  • 3 zucchinis

  • 2 carrots

  • 1 potato

  • 1/2 onions

  • 2 clove of garlic

  • 3-4 cups of water

  • 1 tea spoon of mince ginger

  • 1 cup coconut milk

  • salt & pepper to taste

 

 

DIRECTIONS

 

1. In a medium size pan add olive oil, garlic and onions let it cook until the garlic realizes     its aroma.

2. Add chop zucchinis, carrots, potatoes and ginger cover the vegetables with water and     let it cook for about 30 minutes or until all the veggies are tender. Do NOT over               cook your vegetables.

    Reserve some of the liquid, if later you decide that the consistency is too thick you can     add some of the liquid you reserved.

3. With a hand mixer or in a blender, mix all the vegetables add coconut milk and season     it with salt and pepper.

 

That is all!

You can eat it warm or cold. This soup is full of fiber, light and delicious!

 

 

 

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