Ginger-carrot cream soup (mildly spicy)

Ingredients (4 servings):

• 500 g carrots
• 1 medium onion (classic yellow)
• 2–3 cloves of garlic
• 20–25 g fresh ginger (to taste)
• 1–2 tbsp oil ( vegetable / coconut )
• 1 l vegetable broth
• salt and black pepper to taste
• 100 ml cream or coconut milk (optional)
• lime juice to taste
• chili flakes (optional)

Procedure:

1. Clean and chop the carrots, onion, garlic and ginger.
   Tip 1: The thinner you cut the carrot, the faster it will soften and the soup will be ready sooner.
   Tip 2: Ginger is best peeled with a spoon - you will retain more of the aromatic pulp.
2. Fry the onion in oil until translucent.
   CAUTION: Just let it glaze – do not burn it, otherwise the soup will become bitter.
3. Add the garlic and ginger and sauté for 1 minute until fragrant.
4. Add carrots, salt, pepper and pour in the broth.
5. Cook for 15–20 minutes until the carrots are tender.
6. Blend until smooth.
   Tip: If you want a smoother consistency, strain through a sieve.
7. Stir in cream or coconut milk (if using).
8. Season with lime juice and a little chili, if desired.

Tip: If you want a more delicate result, you can add the garlic after sautéing the onion and immediately pour the broth over it so it doesn't have time to brown.

Serving tips:

• drizzle with coconut milk
• sprinkle with pumpkin seeds or chili flakes (toasted pumpkin or sesame seeds)
• serve with toasted bread

Variations

1) Extra creamy version

• add 1 small potato or 50 g butter at the end

2) Extra Asian version

• add 1 tbsp red curry paste
• serve with coconut milk and lime
• sprinkle with fresh coriander

3) Detox/light version

• without cream
• add more lime juice
• season only with salt, pepper and ginger

4) Spicy version

• add fresh chili or chili oil
• or a little Gochujang for a Korean twist