Ingredients:
3 fresh carrots.
3 fresh zucchinis.
5 white mushrooms.
1 teaspoon of salt.
1 teaspoon
of curry (sweet or spicy).
A pinch of ground black pepper.
¼ cup of whole flour, or 1 tablespoon of tapioca starch.
2 cups of hot water.
3 tablespoons of olive oil.
Chopped parsley or dried oregano for garnish.
Step
1:
Thoroughly wash the carrots and zucchinis, then peel the mushrooms and cut them into even pieces.
Step 2:
Place the mushrooms in a saucepan over high heat to trap the moisture.
Step 3:
Grate the vegetables, put
them in a pot over medium heat, and then add the salt, black pepper, and curry for 5 minutes while stirring every minute.
Step 4:
Add the olive oil and stir, then pour the hot water in.
Step 5:
Put the flour or starch in a quarter cup of water and stir well, then add
them to the soup and let boil for 5 minutes.
Step 6:
Add all the ingredients to a blender on high power until the consistency is thick and creamy.
Step 7:
Pour the soup back into the pot and let it boil for 5 more minutes.
Step 8:
Remove from heat and add the mushrooms, then garnish and serve hot.