Hokkaido carrot soup

Ingredients for 4 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 3 carrots
• 1 stalk(s) leek
• 400 ml vegetable stock
• ¼ chili pepper(s), dried
• 2 tsp coriander
• 1 piece(s) ginger, fresh
• some salt
• 1 tsp butter or oil
• some sour cream

Instructions

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

very easy

Deseed the Hokkaido lettuce and cut into large pieces, peel and slice the carrots, then place in a 3-4 liter pot. Split the leek lengthwise, wash, and slice the white part. Peel and slice 1/4 dried chili pepper, about 2 teaspoons of coriander powder, and about 1-2 cm of fresh ginger. Add 1-2 teaspoons of butter for vitamin absorption and flavor. If you don’t like it, use a little oil. Add about 400-500 ml of vegetable stock and simmer over low heat. The Hokkaido lettuce with its skin will completely fall apart after a while. When the carrots are soft, puree everything with a hand blender. Season to taste, add more water, and add salt. If you like, you can round off the soup with a dollop of sour cream or cream. Serve with a piece of white bread.