Carrot and ginger puree soup

3 servings

45 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 113
• Proteins: 2.2g
• Fats: 7g
• Carbohydrates: 12.4g

Ingredients

• Carrot: 250 g
• Pumpkin: 170 g
• Onion: 30 g
• Celery stalk: 30 g
• Olive oil: 1 tbsp
• Sea salt: 0.5 tsp
• Ginger: 20 g
• Water: 400 ml
• Green: to taste

Cooking steps

1. Chop all ingredients in a blender for 2-3 minutes.

   Required ingredients:

   • Carrot: 250 g
   • Pumpkin: 170 g
   • Onion: 30 g
   • Celery stalk: 30 g
   • Ginger: 20 g
   • Water: 400 ml

2. The soup should be slightly warm or at room temperature.

3. Add some olive oil and fresh chopped herbs before serving.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Green:  to taste