Carrot soup with ginger

Ingredients for 2 servings:

• 3 large carrots
• 1 tbsp sesame oil
• 2 tsp vegetable broth, instant
• 1 piece(s) ginger root
• 1 tbsp sesame seeds
• 400 ml water
• 100 ml cream, reduced-fat, or condensed milk
• 1 tbsp parsley, chopped
• some pepper
• possibly sweetener, liquid

Instructions

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

Clean, peel, and finely chop or coarsely grate the carrots. Heat the sesame oil in a saucepan and sauté the carrots. Add the water, bring to a boil, and dissolve the granulated vegetable stock. Simmer over medium heat for 15 minutes. Puree the soup with a hand blender. Peel and finely grate the ginger. Gently toast the sesame seeds in a dry pan until golden brown and set aside. Add the ginger to the soup and season with pepper and sweetener, if desired. Bring back to a boil and stir in the cream. Add a little parsley to the soup while it is still boiling, and sprinkle the rest over the soup after serving. Finally, garnish the soup with the toasted sesame seeds.