Carrot & Zucchini Soup

I haven't cooked anything new recently since my husband keeps travelling on business trips..This weekend he happened to be in town and I decided to make this soup as a healthy lunch for him on lazy Sunday !

Ingredients:

1kg peeled carrots (diced)

2 peeled zucchini (~640g)

3 potatoes

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)

3l water

salt

pepper

a splash of Worcestershire sauce

Method:

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.