Healthy Carrot and Ginger SoupVeg

1

Place the boiled, cubed potatoes into a mixer and grind them until they reach a smooth, creamy consistency.

2

In a saucepan, melt the butter over medium heat.

3

Once hot, add the finely chopped ginger and sauté for a few seconds until fragrant.

4

Pour the potato puree into the saucepan. Strain the mixture well while adding it to ensure there are no lumps.

5

Add water to the mixture to reach your desired soup consistency, as the potato base is quite thick.

6

Stir in salt and pepper to taste. Allow the soup to reach a complete boil.

7

Once boiling, stir in the chopped spinach leaves and the thinly sliced carrots.

8

Incorporate the boiled corn, oregano, and the measured amount of vinegar into the soup.

9

If you prefer a thicker soup, mix a small amount of cornflour with water and stir it into the saucepan. Allow it to come to a good boil one last time.

10

Once everything is well combined and heated through, your soup is ready to be served hot.