Carrot and ginger soup

Ingredients for 4 servings:

• 40 g ginger, frozen
• 400 g carrot(s)
• ½ parsley root(s)
• ⅛ piece(s) celeriac
• 50 g butter or oil
• 1 tbsp sugar
• 800 ml vegetable broth, cold
• 150 ml milk
• n. B. salt and possibly spices and herbs

Instructions

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

vegetarian

Grate the ginger so that no fibers are noticeable later after puréeing. Clean the carrots, halve or quarter them if necessary, and cut into thin slices. Finely dice the parsley root and celeriac. Briefly roast the carrots, parsley root, celery, and ginger in butter or oil. Sprinkle over the sugar and let it caramelize slightly. Deglaze with the cold stock and milk; this will loosen the toasted residue from the bottom of the pot, and bring to a boil. Simmer the soup over medium heat for about 30 minutes, then puree finely with a hand blender. Season to taste with salt and, if desired, various spices and herbs (e.g., 1 teaspoon of Sonnentor herb blend with sage, turmeric, garlic, burnet sage, basil, wild thyme, chili, ginger, and echinacea). If desired, the soup can be garnished with a little whipped cream and a sprig of parsley, a nasturtium blossom, or a drizzle of Styrian pumpkin seed oil. Herb croutons or toasted bread also go well with the soup.