Particularly during the rainy season, Kenya's vegetables and spices offer a variety of ways to prepare soups and velvety stews that warm and at the same time provide tasty nourishment.
In fact, 'supu', as Kenyans learned to know it from the British colonisers (swahilization of 'soup') is also widely used in safari lodges, as an entrée, and in all local hotels. A Kenyan classic, in short.
The recipe proposed by malindikenya.net, carrot and ginger soup, is fresher and good for all seasons, with a couple of 'secrets' to make it even more appealing.

INGREDIENTS

½ kg carrots
1 sweet potato
1 leek
1 garlic clove
1 medium-small ginger
Vegetable broth
A small cup of maziwa lala (kefir in Italy)
Oil, salt and pepper to taste

PROCEDURE

Boil the carrots and sweet potato in a little salted water and keep it.
Separately, in a saucepan, prepare a light sauté with leek, garlic and half the ginger, well cleaned, peeled and finely chopped
Brown and deglaze with white wine or cooking water for a few minutes to allow the ginger to soften.
Blend the potatoes and carrots and add them to the saucepan with the remaining chopped ginger.
Slowly add the vegetable stock.
Simmer for at least five minutes.
Turn off the heat and add the maziwa lala or kefir for seasoning and a sprinkling of pepper.
Optionally, you can garnish with coriander or parsley.