Soupe crémeuse aux carottes et au gingembre

Ingrédients

• 2 tablespoons butter
• 1 stalk green onion or scallion (- chopped)
• 2 cups carrots (- cut into cubes)
• 1 thumb fresh ginger (- crushed)
• 2 cups water
• 1 chicken broth cube
• 2-3 tablespoons table cream ((or coconut cream for vegan))
• salt (- as needed)

Préparation

1. 1

   In a small pot, melt butter over medium heat. Add the chopped scallions and cook for a minute or until almost limp and translucent.

2. 2

   Add the carrot cubes and cook for another 2 minutes, stirring from time to time. Next, add crushed ginger and cook for another minute.

3. 3

   Pour in the water and add the chicken broth cube. Cover pot with the lid and bring to boil. Once boiling, lower heat to low and continue cooking for 7-10 minutes or until carrots are done.

4. 4

   Purée the soup with a stick (immersion) blender, or transfer the soup to a blender and purée until completely smooth and pour back to the pot.

5. 5

   Add cream or coconut cream and cook for another minute. Serve warm with sprinkled chopped parsley or chives.