Ginger and carrot soup

Name: Ginger and carrot soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion (approx. 80 g); 1 Garlic clove; 35 g fresh ginger; 850 g Carrots; 1 TABLESPOON Oil; 2-3 TEASPOONS Granulated vegetable broth (instant); 1/2 bunch Chives; 100 ml Cremefine for cooking; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Potato Chips

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion (approx. 80 g)
1 Garlic clove
35 g fresh ginger
850 g Carrots
1 TABLESPOON Oil
2-3 TEASPOONS Granulated vegetable broth (instant)
1/2 bunch Chives
100 ml Cremefine for cooking
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Potato Chips

Directions

1
Peel and finely dice the onion, garlic and ginger. Peel, wash and cut carrots into small pieces. Heat the oil in a pot and fry the carrots, onion, garlic and ginger for about 4 minutes. Deglaze with 1 litre of water and stir in vegetable stock. Bring to the boil and let it boil without lid at medium heat for about 20 minutes. In the meantime cut chives into pieces of about 1 cm length.
2
Remove soup from the stove and puree. Bring the soup to the boil again and stir in Cremefine. Season with salt, pepper and sugar. Arrange soup in bowls. Sprinkle with chives and potato chips