Vegan carrot and ginger cream soup

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 3 large carrots
• 2 cloves garlic
• 1 celeriac
• 1 cm ginger root
• 2 tbsp olive oil
• 1 liter vegetable broth, vegan
• salt and pepper
• curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

vegan, vegetarian, spicy, delicious

Peel the onion, carrots, and celery and dice them into small cubes. Peel the garlic and ginger and chop them very finely. Heat the oil in a large pot and sauté the onion. Then add the carrots, celery, and ginger and sauté for 5 minutes, stirring occasionally. Add the garlic shortly before the end, otherwise it will burn. Pour the broth over the vegetables and simmer the soup at low heat for about 30 minutes. Then puree until creamy. Season to taste with salt, pepper, and curry powder. Alternatively, you can boil 4 small potatoes separately and add them to thicken the soup. It tastes delicious. If you like, you can add soy cream or sour cream to taste.