Vegan Carrot and Ginger Cream Soup

Summary

Ingredients

• 1 medium onion (s)
• 3 large carrot (s)
• 2 cloves garlic
• 1 celeriac
• 1 cm ginger root
• 2 tablespoon olive oil
• 1 liter vegetable stock, vegan
• salt and pepper
• Curry powder

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Instructions

1. Peel the onion, carrots and celery and cut into small cubes. Peel the garlic and ginger and cut very finely.
2. Heat the oil in a large saucepan and sweat the onion in it. Then add the carrots, celery and ginger and cook for 5 minutes. Stir in between. Add the garlic just before the end, otherwise it will burn.
3. Pour the stock on the vegetables and let the soup simmer for about 30 minutes at a low temperature. Then puree until it is nice and creamy. Season to taste with salt, pepper and curry.
4. As an alternative, you can cook 4 small potatoes separately and add them, then the soup will be thicker. Tastes very good. Depending on your taste, you can add soy cream or sour cream to taste.