4 servings
- 600 g carrots
- 100 g shallots
- 50 g fresh ginger
- 50 g olive oil
- 1 liter vegetable broth
- 200 ml cream
- white ground pepper
- granulated sugar
- salt
First, sauté the peeled carrots cut into smaller pieces along with finely chopped shallots in hot olive oil, then pour in the vegetable broth. Add salt, pepper, peeled ginger cut into small pieces, and optionally sweeten lightly with sugar. Cook the soup until the carrots are soft, then blend thoroughly to create a cream. Finally, smooth with cream and simmer briefly.
Our tip
As a decoration for the soup, you can use part of the ginger cut into fine strips briefly sautéed in oil or dry-roasted pumpkin seeds.
