A creamy blend of veggies with a hint of curry and coconut — ready in minutes. 🌱

🛒 Ingredients
• 4 medium dark zuccinis
• 2 carrots
• 1 medium potato
• salt to taste
• curry powder
• 4 tsp coconut cream

👨‍🍳 Preparation

1. Wash and roughly chop the vegetables. Cover with cold water, add 1 tsp of salt, and cook until soft.
   I use a Instantpot and cook them for 4 minutes at high pressure.

2. Since I don’t like watery soups, I first pour out some of the cooking water into a separate bowl before blending.

3. Add garlic powder, then blend with immersion blender. 

4. Adjust salt to taste.

5. When serving add a spoonful of coconut cream.

Enjoy! 💚

Per serving:
92 kcal | 16C | 2.4F | 3.6P