Spicy carrot and kohlrabi soup with ginger

Ingredients for 4 servings:

• 2 kohlrabi
• 3 carrots
• 2 stalk(s) Celery
• 1 shallot(s)
• 1 chili pepper(s), red
• 1 cm ginger root
• 750 ml vegetable stock
• 2 tbsp honey
• 2 tbsp olive oil
• ¼ tsp salt
• ½ tsp pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel the kohlrabi and shallot and cut into small cubes. Peel and slice the carrots. Slice the celery. Halve the chili, remove the seeds, and then cut into small pieces. Heat olive oil in a large pot, add the shallots and chili, and sauté for 1-2 minutes. Add the kohlrabi and carrots, sauté for another 1-2 minutes, adding the honey. Add the celery. Deglaze with the vegetable stock. Simmer on low heat for 15 minutes. Purée. Peel the ginger, chop it into small pieces, or grate it, and add it to the puréed soup. Season with salt and pepper.