Light carrot cream soup

Ingredients for 3 servings:

• 1 onion(s)
• 3 large carrots
• 1 tsp butter (or margarine)
• ¾ liter of water
• ½ tsp vegetable broth, granulated
• 1 tbsp cream cheese with herbs
• 1 chili pepper(s)
• 1 pinch of ginger powder
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

WW – suitable

Peel the carrots, halve them, and chop them into small pieces. Add the water and vegetable stock to the pan and simmer for 10 minutes. Sauté the onions in the butter until translucent and add them to the stock. Finely chop the chili pepper and add it to the soup along with the ginger. Then purée everything briefly with a hand blender or blender, stir in the cream cheese, and season the soup with salt and pepper. Tastes simply delicious. If the soup is too thick, add a little more stock.