How to cook
Wash the potatoes and carrots. Peel, wash well once again and cut into small cubes. Peel and finely chop the onion (preferably a smaller onion).
Put all of the products in a pot and add water that goes 2 cm above the vegetables. Bring to a boil and add olive oil (1-2 tsp), turmeric, ginger, black pepper, salt and thyme.
Boil the soup until all the vegetables are fully cooked and begin to overboil.
If necessary, add warm water during cooking. A few minutes before removing the potato soup from the stove, add finely chopped green parsley.
The soup is very, very light and aromatic. It can be served with lemon juice or natural apple cider vinegar.
It is delicious both hot and cold. Whoever prefers, can puree the products and serve it as a cream soup.