QUICK AND EASY CREAMY VEGETABLE SOUP

Because of its orange colour, I used to call this soup autumn soup. But since we are still quite far from that season, for now, let's call it simply creamy vegetable soup.

The soup can be served as a starter dish, or as a light main course. The best creaminess can be reached with full fat coconut milk (usually sold in a can), but if you don't happen to have coconut milk, the soup works also without it. In this case, you can add a little bit of coconut oil and almond milk instead.

Here comes the recipe.

CREAMY VEGETABLE SOUP (2-3 servings)

3-4 medium sized potatoes
3 carrots
2 tomatoes
1/2 onion
1 red bell pepper
3-4 cloves garlic
4-5cm piece ginger
1 tbsp vegetable broth
1/4 tsp turmeric
1/4 tsp black pepper
1/2 tsp salt
1 cup full fat coconut milk

1. Chop all the vegetables into 3-4cm sized cubes. (Ginger into small slices and garlic cloves whole)
2. Boil water in a soup pot (about 1,5 litres) add the vegetable broth and potatoes, carrot, onion, garlic and ginger. Let boil under lid for 10 minutes.
3. Add the rest of the vegetables. Let boil under lid for 10-15 mins more.
4. Turn off the heat and let cool for a moment. Put the vegetables and the boiling water into a blender and blend until smooth. (Be careful if the vegetables are still hot!)
5. Pour the blend back into the soup pot through sifter, making sure the soup is all smooth and silky.
6. Add the spices and the coconut milk and keep cooking the soup in medium heat for some 10 minutes.
7. Top with self made bread croutons or pumpkin seeds and a hint of olive oil.