Carrot Ginger Soup

Ingredients

• 2 vegetable onions
• 1.5 cm fresh ginger
• 600 g Carrots
• 2 tbsp Rapeseed oil
• 800 ml vegetable broth
• 150 ml heavy cream (at least 30% fat)
• Salt
• ground pepper
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel and finely dice the onions. Peel and grate the ginger. Peel the carrots, finely dice one portion, set aside, and cut the rest into bite-sized pieces.

2. 2.

   Heat oil in a pot and sauté the onion cubes until translucent. Add the carrots and ginger, cook briefly, then deglaze with broth. Simmer on medium heat for 20–25 minutes.

3. 3.

   Pour in the cream, puree the soup finely, stir in the carrot cubes, warm briefly, season with salt and pepper, and serve in preheated soup terrines topped with freshly chopped parsley.