Carrot and cheese soup

Ingredients for 4 servings:

• 250 g carrot(s)
• 2 onions
• 2 cloves garlic
• 2 tbsp oil for frying
• 4 potatoes
• 500 g minced meat (turkey mince)
• 500 ml vegetable stock
• 200 g processed cheese (Gouda or cream cheese)
• Salt and pepper from the mill
• cumin

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

A delicious variation on leek and cheese soup. Since I can’t tolerate leeks at the moment, I simply tried carrots instead.

Wash the carrots and cut into very thin slices. Peel and finely dice the onions. Peel and finely dice the garlic. Sauté the carrots, onions, and garlic in oil until lightly browned. Meanwhile, peel the potatoes and cut them into thin cubes. Add them to the carrot mixture and sauté them. Once everything is nicely stewed, push the carrot mixture aside for a bit and add the ground turkey. Brown well. Mix everything together, pour over the vegetable stock, and simmer gently for about 30 minutes. Finally, add the processed cheese and season with salt, pepper, and cumin.