Jerusalem Artichoke and Carrot Soup

Summary

Ingredients

• 500 g Jerusalem artichoke
• 5 medium carrot (s)
• 1 leek
• 1 large onion (s)
• 2 cloves garlic
• 2 cm ginger
• 0.75 liter ¾ vegetable stock
• 1 cup whipped cream
• 1 pinch cayenne pepper
• 1 bunch parsley
• some crème fraîche
• Salt and pepper from the mill
• some oil to sweat

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Instructions

1. Cut or dice all ingredients. Let the oil get hot in a large saucepan and sweat the onion in it until translucent. Add the Jerusalem artichoke, carrots, leek, garlic and ginger and sweat everything evenly.
2. Now pour in the vegetable stock and simmer for a few minutes over low heat. Add all the spices and the parsley and then stir in the whipped cream. Finally, chop everything up with the hand blender and stir.
3. If you like, you can add 1 spoon of creme fraîche to the soup as a topping.