Carrot cream soup with ginger

Name: Carrot cream soup with ginger
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium onion; 1–2 Garlic cloves; 1 walnut-sized piece of ginger; 1 medium potato; 500 g Carrots; 2-3 TABLESPOONS butter/margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Vegetable broth; 100 g Sweet peas; 7-10 Tbsp a few drops of Tabasco; 100 g Whipped cream

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 medium onion
1–2 Garlic cloves
1 walnut-sized piece of ginger
1 medium potato
500 g Carrots
2-3 TABLESPOONS butter/margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Vegetable broth
100 g Sweet peas
7-10 Tbsp a few drops of Tabasco
100 g Whipped cream

Directions

1
Peel and finely dice the onion, garlic and ginger. Peel and wash the potatoes and carrots. Cut everything except 1 carrot into pieces.
2
Heat 1-2 tablespoons of fat. Sauté onion, garlic and ginger in it. Steam the potato and carrot pieces briefly and season. Deglaze everything with 3⁄4 l water, bring to the boil. Stir in stock and simmer covered for about 20 minutes.
3
Clean, wash and cut the sugar snap peas into fine strips. Cut the rest of the carrot into fine strips as well.
4
Heat 1 tablespoon of fat. Steam the vegetable strips for about 5 minutes. Season with salt and pepper.
5
Puree the soup with a hand blender. Season to taste with salt and Tabasco. Whip cream until stiff and stir in. Serve with the vegetable strips.