Creamy Carrot and Apple Soup

1. 1 Carrots≈ $1.50 per kg 60 g
2. 2 Leekpack 300 g ≈ $2.50 40 g
3. 3 Onions≈ $1.60 per kg 20 g
4. 4 Fresh ginger≈ $8.00 per kg 2 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Apples≈ $3.50 per kg 40 g
7. 7 Olive oil 8 ml
8. 8 Sunflower oil 10 ml
9. 9 Dillpack 50 g ≈ $1.80 5 g

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

Method

1. Peel and chop the carrots¹ and apple⁶ into large chunks

2. Finely dice the onion³ and garlic⁵; slice the leek² into rings (use only the white and pale-green parts)

3. Bring water to a boil in a pot

4. Sauté the onion³ in olive oil in a saucepan until translucent, then add the ginger and garlic⁵, cooking for 3 minutes

5. Add the sautéed onion³ to the boiling water

6. Add the carrots¹ and apples⁶, simmering until the carrots are tender

7. Blend the soup until smooth and creamy, then warm through on the stove