Creamy Carrot-Apple Purée Soup

1. 1 Carrots≈ $1.50 per kg 200 g
2. 2 Leekpack 300 g ≈ $2.50 50 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Fresh ginger≈ $8.00 per kg 3 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Apples≈ $3.50 per kg 80 g
7. 7 Olive oil 10 ml
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel and chop the carrot¹ and apple⁶ into large chunks. Finely dice the onion³ and garlic⁵, and slice the green onion into rings (using only the white and pale-green parts).

2. Bring 400 ml (1¾ cups) of water to a boil in a pot.

3. Heat the oil in a skillet, sauté the onion³ and green onion for 5 minutes until translucent. Add the grated ginger and garlic⁵, cooking for 1 more minute.

4. Transfer the sautéed mixture to the boiling water, then add the carrot¹, apple⁶, and salt. Simmer for 15 minutes until the carrot is tender.

5. Blend the soup until smooth and creamy, then warm through for 2 minutes.

6. Serve garnished with chopped fresh⁴ dill⁸.