Difficulty: Easy - for beginners
6 carrots peeled and thinly sliced
1 large sweet potato peeled and chopped
3 cloves garlic pressed.
2 tbsp extra virgin olive oil
2 large onions chopped
1 inch piece of peeled and sliced ginger root
6 cups of vegetable stock
1 tsp. sea salt and black pepper to taste
1/2 cup organic pressed cottage cheese
Chop onions and sauté in frying pan with olive oil and garlic until soft. Prepare carrots, sweet potato and ginger. Add to saucepan containing vegetable stock and simmer on medium heat until soft. Purée with food processor or hand blender. Season with sea salt and pepper to taste. Top with organic pressed cottage cheese.