Carrot and ginger soup

Ingredients for 4 servings:

• 1 bunch of carrots (approx. 800-1000g)
• 400 g potatoes
• 2 shallots
• 1 ginger (at least thumb-sized)
• 1 liter meat broth
• 400 ml coconut milk
• Salt
• pepper
• 2 tbsp olive oil
• Pumpkin seed oil
• Ginger, dried
• 5 cl port wine (optional)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

suitable as a starter, recipe is enough for 6-8 people

Peel the shallots, ginger, carrots, and potatoes. Finely dice the shallots, cut the carrots and potatoes into approximately 1 cm pieces. Finely grate the ginger. Sauté the shallots in oil until translucent, then add the ginger, diced potatoes, and carrots and sauté. If desired, deglaze with port wine, then add the stock, bring to a boil, and simmer the vegetables until soft (approx. 15 minutes). Purée the soup, add the coconut milk, and season with salt and pepper. Serve with pumpkin seed oil and shaved dried ginger. Serve with country bread or baguette.