1kg peeled carrots (diced)
2 peeled zucchini (~640g)
2 celery branches
1 onion (diced)
3 garlic cloves (diced)
2 teaspoon cumin (powder)
1 teaspoons coriander (powder)
1/2 teaspoon ginger powder
1 teaspoon paprika (powder)
a splash of Worcestershire sauce
Heat oil in a large pot on medium heat. Add garlic, onion & celery. Saute until onions are slightly browned, about 3 minutes.
Add carrots, potatoes, zucchini and all the spices. Mix and cook for 5 minutes.
Add the broth and bay leaf then bring to a boil. Reduce heat and simmer for 20-25 minutes or until veggies are soft and fully cooked.
Turn off heat . In a blender, puree the broth and the veggies until creamy. Return to pot and mix well. Add worcestershire sauce.
Taste check for additional salt if needed.