Indra’s Carrot, Potato and Courgette Soup
I have such a wonderful husband! He is good at so many things, and brought truly life into my cuisine. With his awareness and purity in the Heart, he comes and goes with so much effort to please somebody, so pure and loving he is, and so gentle. I would like to thank him for this efforts to bring Love to people, and share one of his kitchen creations here on this blog.
Love is the key to everything.
Happy cooking!
What are herbes de Provence?
Herbes de Provence is a mix of typical herbs growing in the South of France. While there seem to exist various recipes, we can break them down to one basic recipe. This recipe of herbes de Provence consists of thyme, savory, rosemary, oregano, basil and majoram. Often lavender is also part of the mix.
Best served with …
This delicious vegetable soup is best served with fresh bread, like our homemade Holy Quinta Bread (for a gluten-free version of this bread use a gluten-free flour-mix!)!
Indra’s Carrot, Potato and Courgette Soup
Ingredients
- ca. 1 cm fresh ginger (finely chopped)
- ca. 4 tbsp olive oil
- 1,5 tbsp herbes de Provence
- 1 tbsp curcuma powder
- 1/2 tsp black pepper optional
- 2 big carrots
- 3 medium potatos
- 1/2 medium courgette
Instructions
- Peel and cut the carrots in small cubes. Peel the potatos and cut in small cubes. Cut the courgette in ca. 3 cm pieces.
- In a pan, fry the ginger in the oil on low to medium heat until just golden brown. Add the spices and herbs, fry 1-2 minutes more. Add the vegetables, cover with water and cook until tender (ca. 20 minutes).
- Serve with (homemade) bread.