Carrot soup with ginger and coriander

Ingredients for 4 servings:

• 12 m.-large carrot(s)
• 5 cm ginger, chopped
• 1 onion(s), diced
• 1 apple
• 1 tsp coriander
• 850 ml vegetable broth (instant)
• 200 ml cream
• 1 tbsp butter
• 1 tbsp sugar
• some lemon juice
• possibly parsley
• possibly coriander leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Melt the butter in a heavy saucepan, add the onions and let them slowly brown. Add the ginger and fry for 30 seconds while stirring, then add the coriander for another 30 seconds. Finally, add the sugar and let it caramelize slightly while stirring. Deglaze with the stock, add the sliced ​​carrots and apples (peel and core them first) and bring to a boil briefly. Close the lid and simmer the vegetables on low heat for about 15-20 minutes until soft. Add the cream to the soup, puree everything finely and season with salt, pepper and a little lemon juice. If you have it on hand, sprinkle the soup with freshly chopped coriander, otherwise with some flat-leaf parsley – but it will work just fine.