Summary

Ingredients

• 1 onion (s)
• 3 large carrot (s)
• 1 teaspoon butter (optionally margarine)
• 0.75 liters ¾ water
• 0.5 teaspoon ½ vegetable stock, grained
• 1 tablespoon cream cheese with herbs
• 1 chilli pepper (s)
• 1 pinch ginger powder
• salt and pepper

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Instructions

1. Peel the carrots, cut in half and cut into small pieces. Top with the water and vegetable stock and cook for 10 minutes. Fry the onions in the butter until translucent and add to the broth. Chop the chilli into small pieces and add to the soup with the ginger.
2. Then chop everything up briefly with the hand blender or in a blender, stir in the cream cheese and season the soup with salt and pepper.
3. It just tastes delicious. If the soup is too thick, add a little more stock.
4. WW: 1 P