Carrot soup with curry and ginger

Ingredients for 2 servings:

• 250 g carrot(s)
• ½ liter vegetable broth
• 25 g fresh ginger
• 1 onion(s)
• 2 tbsp olive oil
• ½ tsp curry powder
• salt and pepper
• cream
• n. B. herbs

Instructions

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

Peel the carrots, roughly chop them, and cook in the vegetable broth until soft. Peel the ginger and onions and dice them finely. Heat the olive oil in a large pot and stir-fry the ginger and onion until translucent. Add the carrots and vegetable broth and blend everything with a hand blender until frothy. Season to taste with curry powder, salt, pepper, and cream. Bring the soup back to a boil briefly, then ladle into deep bowls and garnish with fresh herbs.