Carrot soup with ginger and avocado

Ingredients for 4 servings:

• 1 small onion(s)
• 500 g carrot(s)
• 10 g ginger
• 1 lime(s)
• 30 g butter
• salt and pepper
• 1 tbsp sugar
• 800 ml vegetable stock
• 1 avocado(s)
• 1 bunch coriander, optional
• 100 ml crème fraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

This soup tastes good warm and cold

Peel and finely dice the onion and ginger. Wash, peel, and slice the carrots. Peel the lime zest with a zester and juice the lime. Sauté the onion, ginger, and lime zest in hot butter. Briefly sauté the carrots, season, and sprinkle with sugar. Sauté for another two minutes, then add the stock, bring to a boil, and simmer for about 20 minutes. Purée the soup and stir in the crème fraîche. Season to taste with salt, pepper, and lime juice. Peel the avocado, halve it, and remove the stone. Dice the flesh. Chop the coriander leaves, if desired, and add to the avocado. Season to taste with salt, pepper, and 2-3 tablespoons of lime juice. Serve the carrot soup with the diced avocado.