Carrot and potato soup with ginger

Ingredients for 2 servings:

• 500 g potatoes
• 500 g carrot(s)
• 3 onions
• 1 garlic clove(s)
• 1 piece(s) ginger, approx. 2 cm
• salt and pepper
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel and chop the potatoes and carrots, and boil in salted water for about 15 minutes, until soft. Meanwhile, chop the onions and peel the garlic. Fry the onions in a pan with olive oil until lightly browned. Press in the garlic. Drain the cooked potatoes and carrots, leaving some of the water in. Add the onions and puree everything with a hand blender. Add more water if necessary; the total should be about 1 liter of soup. Peel the ginger, slice it, and add it to the soup. Bring to a boil and let it steep for a few minutes. If you like, you can remove the ginger. I always leave it in for a bit of extra spice. Season the soup with salt and pepper. Enjoy!