Carrot & Zucchini Soup

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With winter having truly arrived in Canberra it’s only right to start making soups!

As with most of my dishes, this soup has a hint of heat in it! If you don’t want this soup spice hot, remove the ground chili from the making.

INGREDIENTS

4 cups water
3 Carrots
3 Potatoes
2 Zucchinis
2 tablespoons vegetable stock
1 teaspoon ginger
1 teaspoon ground chili
1 teaspoon turmeric
1 tin of coconut milk
1/2 teaspoon rosemary leaves

METHOD

1. Peel and dice carrots, potatoes & zucchini’s and place in a large saucepan.

2. Fill saucepan with the 4 cups of water and bring to the boil.

3. Once the water is boiling, bring the temperature down to a gentle simmer.

4. Add in all other ingredients and stir in well.

5. Leave partially covered for 1 hour, or until vegetables are tender. Once ready leave to cool until warm.

6.  Using a stick blender, blend mixture until smooth with no lumps.

Serve and enjoy!

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