Ingredients:
- 1 cup diced butternut squash (peeled),
- 1-2 cups grated or diced carrots,
- 1/2 avocado
- 1 small onion, diced
- 1 tsp garlic powder or a small garlic clove
- 1 tbsp. finely chopped leek (optional)
- 1/2 lemon (juiced) or less according to taste
- 1 tsp sea salt
- 2 seeds of green pepper ground
- 1 pinch of turmeric powder
- 1 glass of warm water (107, 6 ° F or 42 ° C max.) or more, depending on the desired consistency
Blend well all ingredients until you obtain a velvety soup.
Sprinkle some seaweed on.
Serve warm in winter (maximum 107, 6 ° F or 42°C).
