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🍲 Creamy Carrot Ginger Soup

221 kcal · 30 min · 4 servings

Ingredients

• 2 vegetable onions
• 1.5 cm fresh ginger
• 600 g carrots
• 2 tbsp rapeseed oil
• 800 ml vegetable broth
• 150 ml whipping cream (at least 30% fat content)
• salt
• pepper (from the mill)
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Peel the onions and cut them into small cubes.
2. 2. Peel the ginger and grate it finely.
3. 3. Peel the carrots.
4. 4. Take one carrot and cut it into small cubes.
5. 5. Set the diced carrot aside.
6. 6. Cut the remaining carrots into bite-sized pieces.
7. 7. Heat oil in a pot.
8. 8. Sauté the onion cubes until translucent.
9. 9. Add the carrot pieces and the grated ginger.
10. 10. Fry the ingredients briefly.
11. 11. Deglaze the mixture with the broth.
12. 12. Simmer the soup over medium heat for 20 to 25 minutes.
13. 13. Pour the cream into the soup.
14. 14. Puree the soup until smooth.
15. 15. Stir in the reserved carrot cubes.
16. 16. Warm the soup briefly again.
17. 17. Season the soup with salt and pepper.
18. 18. Fill the soup into pre-warmed soup tureens.
19. 19. Sprinkle the soup with freshly chopped parsley.
20. 20. Serve the soup.

Nutrition per serving

• kcal: 221
• Protein: 3 g · Fett/Fat: 17 g · Carbs: 13 g