Carrot cream soup with potatoes and kohlrabi

Ingredients for 4 servings:

• 750 g carrot(s)
• 4 m.-sized potatoes
• 1 large onion(s)
• 2 cloves garlic
• 1 kohlrabi
• some olive oil
• 2 cm ginger root, fresh
• 1 shot of white wine
• Salt
• pepper
• some tomato paste, unseasoned
• 750 ml vegetable stock
• 1 handful of fresh parsley
• 1 tsp coriander leaves, dried
• 200 g cream
• 200 g crème fraîche
• 250 ml milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Peel and roughly dice the carrots, potatoes, and kohlrabi. Peel and finely dice the onion, garlic, and ginger. Heat olive oil in a pan and sauté the onion. When the onion is translucent, add the carrots, kohlrabi, garlic, and ginger. Season with salt and fry, stirring occasionally. Briefly fry with some tomato paste and deglaze with a generous splash of white wine. When the white wine has almost evaporated, add 250 ml of vegetable stock and the diced potatoes, cover, and simmer over low heat for about 30 minutes or longer, until the vegetables are tender. Then add the remaining vegetable stock, cream, milk, and crème fraîche, and season with parsley, coriander, pepper, and salt. Purée everything with a hand blender. If the consistency isn’t quite to your liking, add more liquid. Heat everything up and season with salt and pepper to taste. I garnish the soup with some fresh parsley, which also tastes great, and serve it with fresh bread or baguette. It can also be used as an appetizer.