Carrot and ginger soup

Ingredients for 8 servings:

• 1 ½ kg carrot(s)
• 4 onions, small
• 1 ½ liters vegetable broth
• 2 tsp fat, e.g. butter
• 2 cm ginger root, fresh
• 5 tbsp crème fraîche
• 7 tbsp coconut milk
• 1 bunch of parsley
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Peel and roughly chop the onion. Peel the carrots and cut them in half once or twice so they don’t take as long to cook. Peel the ginger and cut it into smaller pieces. Heat the fat in a large pot, cook the onion until slightly translucent, and add the carrots and ginger. Sauté briefly, then add the vegetable broth. Simmer the soup until the carrots are soft. This takes about 30-45 minutes. Puree the soup with a hand blender. Season with salt and pepper. You can vary the ginger depending on how spicy you want it. I add a teaspoon of crème fraîche mixed with a little coconut milk at the end and then sprinkle with parsley. Shrimp also tastes great with this dish.