Carrot and Ginger Soup from Arizona

Ingredients for 4 servings:

• 1 onion(s)
• 2 cloves garlic
• 4 carrots
• 2 stalk(s) Celery
• 1 ½ cm ginger root
• 2 tbsp olive oil
• ½ bunch coriander
• 2 tbsp sour cream
• 1 liter vegetable broth
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Peel and finely chop the onion and garlic clove. Peel and dice the carrots, trim and finely chop the celery. Peel and grate the ginger root. Heat the oil in a large pot and sauté the onion and garlic. Then add the carrots, celery, and ginger and simmer for 5 minutes, stirring frequently. Pour in the broth and simmer the soup for 30 minutes at low heat. Then puree. Wash and chop the cilantro. Add it to the soup and season with salt and pepper. Bring back to a boil and season with sour cream.