Ingredients
2 potatoes, peeled & chopped in cubes
3 cups vegetable stock
2 tbsp butter
1 small leek, chopped
6 carrots, fine chopped
1 tsp SIDS CRAZY SALT
1½ tbsp fresh ginger, grated
2 tsp fresh thyme, chopped
pinch of nutmeg
SIDS SALT & PEPPER to taste
1 stalk celery, chopped
1 cup water
2½ cups milk
1 tbsp yoghurt & chopped chives, to garnish
Directions
Boil the potato in vegetable stock until tender, about 15 minutes. Drain, save the stock and set the potato aside. Melt the butter in a soup pot on medium heat.
Add SIDS CRAZY SALT, leek, half the carrots, ginger, thyme and nutmeg. Season with SIDS SALT & PEPPER to taste. Sauté for 5 minutes, stirring with a wooden spoon. Add celery, remaining carrots, cooked potato and saved vegetable stock. Add 1 cup of water and stir. Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes.
In a blender or a bowl, blend or mash 2 cups of the soup with the milk until thick and smooth. Return the blended soup to the soup pot and stir. Alternatively, use hand-held blender to mix the soup in the pot. Add milk.
Ladle into bowls and add a swirl of yoghurt and a sprinkle of chives or parsley to garnish.
This recipe is inspired by Annabelle White. For more great recipes and recipe ideas, go to www.annabellewhite.com
