Summary

Ingredients

• 1 kg carrot (s)
• 2 medium onion (s)
• 3 medium potato (s)
• 3 teaspoons chilli pepper (s), dried, crushed
• 1 bulb / n garlic, red (corresponds to approx. 4 normal garlic cloves)
• 2 teaspoons, heaped ginger, grated
• 3 cardamom pods
• 1 liter vegetable stock
• 100 g crème fraîche
• salt and pepper

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Instructions

1. Wash, peel and slice the carrots. Peel the onions, garlic and potatoes and cut into small cubes.
2. Put everything in a large saucepan, add the grated ginger, cardamom pods and chili pepper and fill up with the vegetable stock. Bring to a boil and simmer for about 15 minutes.
3. Then take the pot off the stove and puree the soup, but first remove the cardamom pods. Refine with crème fraîche and season with salt and pepper.
4. Tip: when at hand. Garnish with parsley, coriander leaves or cress.