Carrot and ginger soup

Ingredients for 4 servings:

• 750 g carrot(s)
• 1 onion(s)
• 1 liter vegetable broth
• 1 tbsp butter
• 100 ml milk
• some sugar
• ½ tsp ginger, freshly chopped
• 150 g yogurt
• Salt
• Pepper from the mill
• Peppercorns, colorful
• Coriander leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel, wash, and slice the carrots. Peel and finely dice the onion. Heat the butter in a saucepan and sauté the carrots and onions. Then add the broth and simmer for 15 to 20 minutes. Remove one-third of the carrots from the soup and puree the rest. Stir in the milk and season the soup with sugar, salt, pepper, and ginger. Return the carrot slices to the soup. Ladle the soup into bowls, place a dollop of yogurt on each, and serve sprinkled with mixed peppercorns and coriander leaves. Serve with bread of your choice.