Summary

Ingredients

• 3 carrot (s)
• 0.5 ½ leek stick (s)
• 1 piece (s) ginger
• 1 tablespoon oil
• 1 tablespoon heavy cream or sour cream
• 750 ml vegetable stock
• salt

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Instructions

1. Clean the leek and cut into pieces. Wash the pieces thoroughly as there is often sand hidden between layers. Peel the carrots and cut into pieces.
2. Then fry the vegetables in a pan in a little oil. Add the vegetable stock and bring to the boil. Cook over medium heat until the carrots are tender, which takes about 15 minutes. Shortly before the end of the cooking time, cut the ginger into small pieces and cook with it. It is advisable to slowly approach the desired degree of spiciness and not to process the whole piece right away. I usually take a piece about the size of the first phalanx.
3. When everything is soft, puree the soup finely with the blender and season with cream and salt before serving.