Ginger and carrot cream soup

Ingredients for 6 servings:

• 50 g clarified butter
• 1 onion(s)
• 1 piece(s) ginger, walnut-sized
• 1 bunch of soup vegetables (carrots, celery, parsley root, leek)
• 1 kg carrot(s)
• 2 pointed peppers, red
• 2 m.-large zucchini
• 100 ml cream
• 1 tbsp vegetable broth, instant
• ½ liter of water
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 9 hours 35 minutes

simple and vegetarian

I use organic produce for the soup. Of course, you can also use conventionally grown vegetables—I find the soup tastes less intense that way. Since these vegetables contain more water, you need to add less water. Wash the vegetables and chop them. Peel the onion and cut it into small cubes. Peel the ginger and cut it into thin slices or strips. Heat the clarified butter in a soup pot. Sauté the onions and ginger until translucent. Add the carrots and sauté while stirring. Then add the remaining vegetables and sauté briefly while stirring. Pour in the water, add the vegetable stock, and perhaps a little pepper. Cover and simmer over low heat for about 45–60 minutes without letting any steam escape. The longer and more gently the vegetables simmer, the better the taste. Then puree the soup in a blender. It doesn’t get creamy enough with an immersion blender, so I use a blender. Finally, stir in the cream, season the soup with salt and a little white pepper, if desired, let it stand for a few hours, and then gently reheat before serving. I also like to prepare the soup the night before.