Carrot – Ginger – Honey Soup

Ingredients for 4 servings:

• 1 onion(s)
• 50 g butter
• 1 clove(s) garlic
• 1 tbsp vegetable oil
• 2 pieces ginger, walnut-sized
• 1 stalk(s) Celery
• 500 g carrot(s), finely sliced
• ¾ liter vegetable broth
• 1 tbsp honey
• 2 tbsp crème fraîche
• salt and pepper
• 1 lemon(s), grated peel, untreated
• Parsley, for decoration
• Sugar

Instructions

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

original starter

Finely chop the onions. Peel and thinly slice the ginger. Heat the oil and butter. Sauté the onion and garlic, add the ginger, celery, and sliced ​​carrots, and sauté with a knob of butter. Deglaze with the vegetable stock, add a pinch of salt, and simmer with the lid closed for about 12 minutes. Then purée the cooked vegetables with the honey, crème fraîche, a knob of butter, and grated lemon zest. Season to taste with salt, pepper, lemon juice, and sugar, and garnish with parsley.