Soup of potatoes, carrots and ginger with avocado

Ingredients for 4 servings:

• 4 small potatoes
• 2 carrots
• 1 piece(s) ginger, walnut-sized
• ½ liter vegetable broth
• ¼ liter cream
• 1 avocado(s)
• ½ lime(s), the juice
• 1 small chili pepper(s)
• 2 tbsp olive oil
• 2 tsp clarified butter
• Salt
• some parsley, flat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the ginger, potatoes, and carrots and cut into small cubes. Heat 2 tablespoons of olive oil and 2 teaspoons of clarified butter in a saucepan and sauté the diced potatoes and carrots along with the ginger and finely chopped chili pepper. Deglaze with the vegetable stock and simmer on low heat for about 20 minutes, until the diced potatoes and carrots are soft. Puree with a hand blender. Add the cream and lime juice, if desired, and blend again. Season with salt. Cut the avocado open, remove the pit, and immediately drizzle with a little lime juice. Wash and finely chop the parsley. Serve the soup in deep bowls with the chopped parsley. Use a teaspoon to scoop out 2-3 small avocado balls and add them to the soup.