Karottencremesuppe

Ingredients

• 800g carrots, diced
• 1 onion, diced
• 1 tsp ground cumin
• 1 tsp fresh ginger, grated
• 2 tbsp butter
• 700ml vegetable stock
• 150ml double cream
• sour cream and coriander to serve

Method

1. Saute onion in butter. Add carrots, cumin, and ginger. Cook 5 minutes.
2. Add stock and simmer 20 minutes until carrots are tender.
3. Blend until completely smooth. Stir in cream, season.
4. Serve with a spoonful of sour cream and fresh coriander.