Creamy Carrot Soup with Croutons
- 400 grams carrots
- 200 grams starchy potatoes
- 1 yellow onion
- 2 garlic cloves
- 1 piece fresh ginger (about 2 cm)
- 2 tablespoons vegetable oil
- 600 milliliters Vegetable broth
- freshly ground peppers
- 200 milliliters Whipped cream
- 2 day-old Multi-grain roll
- 1 peeled garlic clove
- 50 grams butter
- 50 milliliters whipped Whipped cream
Peel, rinse and cut carrots and potatoes into small cubes.
Peel onion and garlic and chop finely. Peel ginger and grate finely.
In a saucepan, heat the oil and sauté the onion and garlic until translucent. Add cubed carrots, potatoes and ginger and continue to sauté briefly. Pour in the broth. Season with salt and pepper and simmer over medium heat for 25-30 minutes.
Puree the soup and add the cream. Bring to a simmer once more and season to taste with salt and pepper.
Cut the bread into small cubes and fry in a hot pan with a crushed clove of garlic and melted butter until golden brown. Remove and drain on a paper towel.
To serve, ladle the soup into bowls, top with a dollop of whipped cream and some croutons. Sprinkle with finely chopped carrot tops, if desired.