Vegetarian cheese soup with carrots

Ingredients for 6 servings:

• 1,250 ml water
• 2 small onions
• 3 stalk(s) leeks
• 200 g cream cheese spread
• 100 g processed cheese with herbs
• 2 medium-sized tomatoes, diced
• 1 jar mushrooms
• 3 m.-sized carrot(s), cut into thin slices
• 1 piece(s) celery, finely chopped
• 2 clove(s) garlic, chopped
• 2 slice(s) ginger, finely chopped
• 1 chili pepper(s), finely chopped
• 1 bunch of chives
• some nutmeg, freshly grated
• salt and pepper
• some oil for frying

Instructions

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

Dice the onions and fry them in oil. Briefly fry the finely chopped ginger, chili pepper, and garlic. Add the finely sliced ​​carrots, finely chopped celery, and mushrooms, and deglaze with water. Add the finely diced tomatoes. Simmer for about 8 minutes. Then add the sliced ​​leek and cook for another 5 minutes. Add the cheese to the broth and let it melt. Finally, season with salt, pepper, and nutmeg. Sprinkle the chives over the soup before serving.