Creamy carrot and ginger soup

Carrot soup starts with the base. Finely chop the onion and soften it in melted butter. Add the peeled and sliced carrots, grated ginger and diced potato, fry briefly until they release their aroma.

Pour in the hot vegetable broth, bring to a boil and cook for about 20 minutes, until the carrots and potato are properly soft. The soft carrots then blend smoothly, and the potato acts as a binder that gives the soup a pleasant thickness.

Take the pot off the heat and blend the soup with an immersion blender until completely velvety. Stir in the cream, warm it gently, but do not boil, so it does not curdle and the soup stays smooth.

If the cream is too thick, pour in a little more broth and warm it briefly. Taste and season with salt and freshly ground pepper, adding a little more ginger if you like a sharper kick. Ginger and sweet vegetables complement each other beautifully.

Ladle into warmed bowls, garnish with a swirl of cream and a pinch of coarsely ground pepper. Serve straight away with toasted bread or crunchy croutons, or sprinkle with toasted seeds.