Summary

Ingredients

• 2 tablespoon olive oil
• 2 onions)
• 3 piece (s) ginger, the size a walnut
• 2 cloves garlic)
• 500 ml vegetable stock
• 1 kg carrot (s)
• 3 potato (s)
• 100 g herb butter
• 4 tablespoon honey
• 1 crème fraîche
• 1 cream
• salt
• pepper
• parsley

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Instructions

1. Roughly dice the peeled onions, ginger and garlic and sauté in the oil; Deglaze with the hot broth, add the cleaned and roughly sliced carrots and potatoes as well as the herb butter and cover and simmer gently for about 20 minutes.
2. Then puree in portions with the honey, creme fraiche and cream; season with salt and pepper.
3. 1 sprig of parsley each as a decoration. Super freezable!