Carrot-Leek Soup

Ingredients

• 250 g carrots
• 125 g leeks
• 1 tsp Olive oil
• 400 ml Vegetable broth
• 2 Bay leaves
• 1 tsp freshly grated ginger
• 1 tsp dried marjoram
• 150 g buttermilk
• Salt
• pepper (from grinder)

Instructions

1. 1.

   Wash, peel and finely chop the carrots. Clean the leeks, wash them and cut the white and light green parts into large rings.

2. 2.

   Heat oil in a pot and sauté the prepared vegetables for about 3 minutes while stirring.

3. 3.

   Add the broth and bring to a boil.

4. 4.

   Add bay leaves, ginger and marjoram, cover and simmer over low heat for about 15 minutes.

5. 5.

   Remove the bay leaf. Stir in the buttermilk and blend the soup until smooth. Season with salt and pepper.