Ginger-carrot soup

Name: Ginger-carrot soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 30 g fresh ginger; 1 medium onion; 1 Garlic clove; 800 g Carrots; 1 TABLESPOON Oil; 2 TEASPOONS Vegetable broth; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 pinch Sugar; 5 TABLESPOONS Orange juice; 7-10 Tbsp some potato chips; 1/2 bunch Chives

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

30 g fresh ginger
1 medium onion
1 Garlic clove
800 g Carrots
1 TABLESPOON Oil
2 TEASPOONS Vegetable broth
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 pinch Sugar
5 TABLESPOONS Orange juice
7-10 Tbsp some potato chips
1/2 bunch Chives

Directions

1
Peel and chop the ginger, onion and garlic. Peel, wash and roughly chop the carrots. Fry everything briefly in hot oil. Stir in 800 ml water and stock, bring to the boil. Simmer covered for about 20 minutes
2
Puree the soup. Bring to the boil with cream, season to taste. Serve soup with chips. Wash the chives, chop finely and sprinkle over the soup