Carrot and Ginger soup

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This is a great dish to start of your saturday dinner. The flavours from carrot and ginger go great together. Serve with the glazed duck and finish off with a raspberry soufflé. This soup can also be served as a main course. You can then boil some lentils as well and combine with the cheese and leek mixture.

Serves 8

450 g carrots, peeled and coarsely grated
1 tbsp grated ginger
1 garlic clove, peeled and finely chopped
6 dl water
2 packages of concentrated vegetable stock
1 package of concentrated chicken stock
5 dl milk
6 cm leek
100 g feta cheese
2 tbsp olive oil
salt and pepper

For decoration:
pumpkin seeds, roasted and salted

1. Fry the carrot, ginger and garlic in olive oil in a pan on medium heat for about 5 minutes.
2. Add water, vegetable stock and milk. Let simmer for another 10 minutes, or until the carrot is soft. Mix in a robot coup. Taste and season with salt and pepper.
3. Chop the leek and mix with crumbled feta cheese. Add a scoop to each serving bowl.
4. Add the soup to the bowl and decorate with pumpkin seeds on top.

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