Carrot and sweet potato soup

Ingredients for 4 servings:

• 1 kg carrot(s)
• 500 g sweet potatoes
• 1 ½ liters vegetable broth
• 1 large onion(s)
• 1 bunch curly parsley
• 3 tbsp tomato paste
• ½ cup olive oil
• 2 cups of crème fraîche
• 1 tsp, heaped ginger root
• 1 tsp, heaped paprika powder, sweet
• 1 tbsp curry powder
• some salt
• some pepper, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel the carrots and sweet potatoes and cut into small cubes. Finely chop the onion and parsley. In a large pot, sauté the diced onion in olive oil until translucent, then add the tomato paste and fry briefly. It must not burn, as otherwise it will become very bitter. Now add the diced carrots and sweet potatoes to the pot and sauté for about 4 minutes, then pour in the vegetable stock and simmer over medium heat for about 30 minutes, until the vegetables are nice and soft and falling apart easily. Puree everything with a hand blender until you reach a smooth consistency. Grate the ginger with a fine grater and add 1 teaspoon of it to the pot. Add the curry powder, paprika, crème fraîche and finely chopped parsley, stir well and season with salt and pepper. Serve with a dollop of sour cream and a piece of ciabatta.