Summary

Ingredients

• 250 g carrot (s)
• 0.5 liter ½ vegetable stock
• 25 g iner, fresher
• 1 onion (s)
• 2 tablespoon olive oil
• 0.5 teaspoon ½ curry powder
• salt and pepper
• cream
• herbs

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Instructions

1. Peel and roughly chop the carrots and cook in the vegetable stock until soft. Peel the ginger and onions and cut into small cubes.
2. Heat the olive oil in a large saucepan and stir-fry the ginger and onion cubes in it until the onions are translucent. Add the carrots with the vegetable stock and puree everything with the hand blender and whip until frothy. Season to taste with curry powder, salt, pepper and cream.
3. Bring the soup to the boil again briefly, then transfer to deep plates and garnish with fresh herbs.