Carrot cream with leek and ginger

Name: Carrot cream with leek and ginger
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2–3 Potatoes (approx. 150 g); 500 g young carrots; 1 thin stalk leek (leek); 1 walnut-sized piece of ginger; 2 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1-2 TEASPOONS Vegetable broth; 3-4 Stem(s) Coriander (or parsley); 3 tablespoons (75 g) Fresh cream

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2–3 Potatoes (approx. 150 g)
500 g young carrots
1 thin stalk leek (leek)
1 walnut-sized piece of ginger
2 TABLESPOONS Oil
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1-2 TEASPOONS Vegetable broth
3-4 Stem(s) Coriander (or parsley)
3 tablespoons (75 g) Fresh cream

Directions

1
Peel, wash and chop the potatoes and carrots. Clean and wash the leek. Separate the white and green from the leek and cut into thin rings. Peel ginger and chop finely.
2
Briefly fry the leek in 1 tbsp. hot oil. Season with salt and pepper and remove. Steam potatoes, carrots and the rest of the leek in 1 tablespoon of oil for about 4 minutes. Fry ginger briefly. Season with salt, pepper and 1 pinch of sugar.
3
Pour on 1 l water, add stock and bring to the boil. Cover and simmer for about 20 minutes.
4
Wash the coriander and chop finely, except for a little bit. Puree the soup, season to taste, refine with crème fraîche and coriander. Garnish with leek green and the rest of the coriander. Serve with bread and butter.