Summary

Ingredients

• 1 dash oil for frying
• 4 small onion (s), finely diced
• 2 clove (s) garlic, finely diced
• 2 cm ginger, finely diced
• 4 large carrot (s)
• 3 large tomato (s)
• 500 ml vegetable stock

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Instructions

1. Peel the carrots and cut into slices. Chop the tomatoes in a blender.
2. Heat the oil in a saucepan and stir-fry the onions first, then the cloves of garlic and ginger. Then pour in the carrots and fry them for a few minutes, stirring again and again. Cover everything with the mixed tomatoes and fill up with vegetable stock. Simmer the soup at a reduced temperature until the carrots are tender. Puree everything with a hand blender, add salt if necessary.