Ginger-Carrot Soup

Supplies:

• 15-20 ml pure ginger drink
• 250 grams carrots, peeled and sliced
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 750 ml vegetable stock
• 5 ml olive oil
• Salt and pepper to taste

1. Heat the olive oil in a soup pan and fry the onion and garlic until soft.
2. Add the carrot slices and fry briefly.
3. Add the vegetable stock and bring to a boil. Simmer until the carrots are cooked.
4. Puree the soup with a hand blender until smooth.
5. Add the pure ginger drink and stir well. Season with salt and pepper.