Cream Of Carrot Soup with Potatoes and Kohlrabi

Summary

Ingredients

• 750 g carrot (s)
• 4 medium potato (s)
• 1 large onion (s)
• 2 cloves garlic
• 1 kohlrabi
• some olive oil
• 2 cm ginger root, fresh
• 1 shot white wine
• salt
• pepper
• some tomato paste, unseasoned
• 750 ml vegetable stock
• 1 handful parsley, fresh
• 1 teaspoon coriander greens, dried
• 200 g cream
• 200 g crème fraîche
• 250 ml milk

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Instructions

1. Peel and roughly dice the carrots, potatoes, and kohlrabi. Peel and finely dice the onion, garlic and ginger.
2. Heat the olive oil in a saucepan and sauté the onion. When the onion is translucent, add the carrots, kohlrabi, garlic, ginger. Salt everything a little and fry, turning occasionally. Then fry some tomato paste briefly and deglaze with a strong dash of white wine. When the white wine has almost evaporated, add 250 ml vegetable stock and the diced potatoes and cook with the lid closed and low heat for about 30 minutes or more until the vegetables are soft.
3. Then add the remaining vegetable stock, cream, milk, crème fraîche and season with parsley, coriander, pepper and salt. Puree everything with a hand blender.
4. If the consistency is not what you want, you can add more liquid.
5. Heat everything and season with salt and pepper.
6. I garnish the soup with some fresh parsley, which also tastes very good, and serve it with fresh bread or baguette.
7. Can also be used as a starter.