Healthy homemade Carrot and Ginger SoupVeg

1

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

2

Heat the butter in a saucepan over medium heat. Once hot, add the finely chopped ginger and sauté for a few seconds until fragrant.

3

Pour the pureed potato mixture (potato stock) into the pan, straining it as you pour to ensure a smooth texture free of any remaining lumps.

4

Add water to the saucepan to thin the stock to your desired soup consistency, as the initial puree will be quite thick.

5

Add salt and pepper to the soup according to your taste, and bring the mixture to complete boil.

6

Once boiling, add the chopped spinach leaves and the thinly sliced carrots. Stir well to combine

7

Stir in the boiled corn, oregano, and the vinegar.

8

If you prefer a thicker soup, mix a small amount of cornflour with water and stir it into the pot. Let the soup come to a final good boil.

9

Your soup is ready to be served hot.