Mom's carrot and leek soup

Ingredients for 2 servings:

• 3 carrots
• ½ leek(s)
• 1 piece(s) ginger
• 1 tbsp oil
• 750 ml vegetable stock
• 1 tbsp cream or sour cream
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

ideal on cold winter days, warms from the inside

Clean the leek and cut into pieces. Wash the pieces thoroughly, as sand often hides between the layers. Peel the carrots and cut into pieces. Then fry the vegetables in a little oil in a pan until light brown. Add the vegetable stock and bring to a boil. Cook over medium heat until the carrots are soft, which takes about 15 minutes. Shortly before the end of the cooking time, finely chop the ginger and add it to the boil. It is advisable to work your way up to the desired spiciness slowly and not to use up the whole piece at once. I usually use a piece that is about the size of the first joint of your thumb. Once everything is cooked soft, purée the soup finely with a hand blender and season with cream and salt before serving.