Pumpkin and carrots cream soup

Pumpkin and carrots cream soup with cinnamon

Preparation:

 

Peel the ginger and grate it, crush garlic through the press. Dissolve ghee butter in a pan and fry the prepared garlic with ginger (you can also add half of the onion or white part of the leek – for taste).

Peel the pumpkin and carrot, slice it and put it in a pot of water. Cook until tender. Remove the water, add ginger, garlic and spices.

Blend everything until the consistency will be creamy

At the end, sprinkle with almond flakes.

Anna Lewandowska

Athlete and nutrition specialist. Multiple medalist of the national in traditional karate in European and World Championships. Author of workout plans and books on healthy lifestyle that have helped her motivate over a million of people to change their lives for the better.

Founder of Healthy Plan by Ann, Diet & Training by Ann. CEO of Foods by Ann. Co-founder of Baby by Ann.

Wife of footballer Robert Lewandowski, the captain of the Poland national football team and Bayern Munich player. Read more »

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Thanks for sharing this recipe. It looks like a wonderful winter warming soup. I look forward to making it.