Summary

Ingredients

• 750 g carrot (s)
• 500 g potato (s)
• 60 g iner
• 1 onion (s)
• 1 liter vegetable stock
• 40 g butter
• olive oil
• salt and pepper

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Instructions

1. Peel the carrots, potatoes, ginger and onions and cut into pieces approx. 1 cm in size.
2. Melt the butter with a dash of olive oil in a saucepan and fry the chopped vegetables in it for about 15 minutes. Then fill up with the vegetable stock and cook with the lid closed for about 20 minutes until the vegetables have softened.
3. Then puree everything finely with a hand blender and season with salt and pepper.