Very special and delicious carrot soup. Most people don’t guess it’s carrot soup, but think it’s pumpkin or sweet potato soup. Very tasty with small garlic-flavored croutons.
1 kg carrots cut into circles
6 cups chicken soup (you can use powder)
1 cup cream
2 tablespoons butter
2 tbsp. very finely chopped ginger
1 cup sour cream
2 large onions finely chopped
Salt and pepper to taste
Melt the butter in a saucepan and add the onion. Steam it until it’s soft and transparent while stirring.
Add ginger, carrots and vegetables.
Cover the pot and bring to a boil.
Lower the heat and cook until the carrots are tender.
Grind the soup in a food processor or with a hand blender.
Return to the pot, add cream, season to taste and bring to a boil again.
Remove from the heat, add sour cream and mix well.
If you don’t finish the whole soup in the same meal, add the sour cream directly to the bowls rather than to the pot.
When you heat the soup again add the sour cream.