Carrot Cream Soup

Ingredients

• 600 g Carrots
• 100 g onions
• 2 cloves garlic
• 20 g fresh ginger (1 thumb‑size piece)
• 150 g starchy potatoes
• 30 g Butter
• 1 l vegetable broth
• 1 tbsp honey
• 5 tbsp heavy cream
• 1 tbsp lime juice
• Salt
• freshly ground pepper
• 10 sprigs chives (for garnish)

Instructions

1. 1.

   Peel and finely chop carrots, onions, garlic, ginger, and potatoes. Heat butter in a pot, add the vegetables, and sauté over low heat for about 10 minutes. Pour in broth and simmer for another 15 minutes. Remove from heat, blend until smooth, and strain if desired.

2. 2.

   Reheat the soup. Stir in honey, cream, and lime juice, then season with salt and pepper to taste. Wash, dry, and cut chives into small rings. Ladle the carrot cream soup into bowls and garnish with chive rings.