200 g spinach
500 g peeled carrots
60 g peeled ginger
4 garlic cloves
1 onion, medium large
1 tbsp turmeric
1 red chilli, small
2 tbsp olive oil
1 l water
salt and black pepper
Slice the carrots, peel the garlic and slice it. Ginger too. Peel the onion and chop it roughly. Deseed the chilli and slice it.
Heat the oil in a large soup pot and add in everything apart from the spinach and water. Saute 2-3 minutes. Stir to keep them from burning. Add the spinach and keep stirring until the spinach becomes soft. Add salt and black pepper.
Pour in the water and bring to boil. Reduce heat and let it simmer for about half an hour, or until the veggies are tender.
Blend the soup until it’s smooth with an immersion blender. Taste and add salt and black pepper as desired. If you’d like the soup to be even smoother pour it to a blender and blend until silky.
It’s nice to serve with pumpkin seeds and coconut cream.
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