Summary

Ingredients

• 750 g carrot (s)
• 350 g potato (s), floury boilin
• 500 g tomato (s), chunky, from the can
• 2 onions)
• 1 piece (s) ginger, (approx. The size a nut)
• 2 tablespoon butter
• 1 liter vegetable broth
• 150 g whipped cream or cookin cream
• 150 g crème fraîche léère
• 1 stalk parsley
• salt and pepper

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Instructions

1. Clean, peel and dice the carrots. Peel and dice the potatoes,
2. Peel the onions, peel the ginger, dice both.
3. Melt the butter in a saucepan. Sauté the onions and ginger in it. Pour in the vegetable stock, add the diced vegetables and simmer over medium heat for about 10 minutes. Add tomatoes and let simmer briefly. Puree the soup, then add the cream and let it get hot. Stir 100 g of crème fraîche légère into the soup, season with salt and pepper. Divide the soup into plates, pour the rest of the crème fraîche légère on top. Garnish with parsley if you like and serve.
4. Tip:
5. If you like, you can briefly sear the crab meat in oil and spread it over the soup.