Carrot Soup with Dandelion

Ingredients

• 400 g carrots (4 carrots)
• 200 g waxy potatoes (2 waxy potatoes)
• 1 red bell pepper
• 1 Garlic clove
• 1 tbsp Olive Oil
• 600 ml Vegetable Broth
• 100 ml Orange Juice
• a few organic dandelion flowers (or other edible flowers)
• 3 sprigs parsley
• 100 ml coconut milk
• Salt
• Pepper
• nutmeg
• 1 pinch Cinnamon powder
• Cayenne pepper
• 4 slices whole-grain bread

Instructions

1. 1.

   Peel and wash carrots and potatoes. Slice one carrot into rounds, dice the rest of the carrots and potatoes into small cubes. Halve the bell pepper, remove seeds, rinse, and cut into cubes. Peel garlic and slice.

2. 2.

   Heat oil in a pot. Sauté carrots, bell pepper, potatoes, and garlic over medium heat for about 3 minutes. Deglaze with broth and juice, then simmer covered on low heat for 20 minutes.

3. 3.

   Meanwhile wash the dandelion flowers and pat dry. Wash parsley, shake off water, remove leaves from stems, and finely chop.

4. 4.

   Remove some carrot rounds and bell pepper pieces from the soup to use as garnish. Puree the soup with coconut milk, season with salt, pepper, a pinch of freshly grated nutmeg, cinnamon, and cayenne pepper. Sprinkle the soup with the reserved carrot rounds, bell pepper pieces, dandelion flowers, and parsley. Serve with whole-grain bread.