Carrot Cream Soup with Cream

Ingredients

• 500 g carrots
• 100 g onions (1 onion)
• 2 cloves garlic
• 1 piece fresh ginger (ca. 3 cm)
• 125 g celery sticks
• 1 l vegetable broth
• 30 g Butter
• 1 tbsp honey
• 5 tbsp heavy cream
• 3 tbsp Lime juice
• Salt
• pepper (ground)
• 2 tbsp chives

Instructions

1. 1.

   Peel, clean and chop the carrots into small pieces.

2. 2.

   Peel and finely dice the onion, garlic, and ginger.

3. 3.

   Wash, clean and chop the celery sticks.

4. 4.

   Heat butter in a pot, add the vegetables and sauté for about 10 minutes over low heat.

5. 5.

   Add the broth, simmer for another 20 minutes, remove from heat and puree, strain if desired, then reheat.

6. 6.

   Stir in honey, cream, and lime juice; season with salt and pepper to taste.

7. 7.

   Serve the carrot cream soup with a sprinkle of chives. (Garnish with thinly sliced, fried carrot ribbons as desired)