Cold Carrot Soup

Ingredients

• 800 g fresh carrots
• 1 walnut-sized piece ginger
• 1 clove garlic (peeled)
• olive oil
• 500 ml vegetable stock
• juice of one lemon
• Salt
• Pepper (freshly ground)
• 4 tbsp Sour cream
• parsley (for garnish)

Instructions

1. 1.

   Peel and cut the carrots into pieces. Place them in a pot, pour over the vegetable stock, and bring to a boil. Cover and simmer on medium heat for about 15 minutes until tender. Drain and set aside some cooking liquid. Let the carrots cool. Peel and finely chop the ginger. Blend the carrots with ginger, garlic, 2 tbsp olive oil, and 4-5 tbsp of the reserved cooking liquid until smooth. Refrigerate overnight.

2. 2.

   Before serving season with lemon juice, salt, and pepper. Spoon into soup bowls. Add a generous dollop of sour cream on top, garnish with parsley leaves, and serve beautifully chilled.