Ingredients

• 800 g carrots
• 30 g fresh ginger
• 1 piece onion
• 1 kg vegetable broth
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• 100 ml fresh cream

Instructions

1. Prepare vegetables

   Peel and chop carrots into 2cm chunks. Peel ginger with a spoon edge and grate finely. Dice onion into small pieces. This uniform sizing ensures even cooking and prevents any pieces from remaining hard while others become mushy.

2. Sauté aromatics

   Heat olive oil in large pot over medium heat for 1-2 minutes. Add diced onion and cook for 5-6 minutes until soft and translucent. Add grated ginger and cook for 1 minute until fragrant. Do not let the ginger brown or it will become bitter.

3. Add carrots

   Add chopped carrots to pot and stir to coat with oil for 2-3 minutes over medium heat. The carrots should glisten and start to soften slightly at the edges. Do not let them caramelize as this will change the soup's color and flavor profile.

4. Simmer soup

   Pour in vegetable broth and bring to a boil over high heat for 3-4 minutes. Reduce to low heat and simmer covered for 25-30 minutes until carrots are completely tender when pierced with a fork. Do not cook uncovered or the liquid will reduce too much.

5. Blend mixture

   Remove from heat and let cool for 5 minutes. Using an immersion blender, puree soup for 2-3 minutes until completely smooth and silky. The mixture should have no lumps and flow like cream. Do not blend while hot to avoid splattering.

6. Finish and serve

   Return pot to low heat for 2-3 minutes. Stir in butter, cream, salt and pepper. Heat gently without boiling until steaming and aromatic. Taste and adjust seasoning. Do not boil after adding cream or it may curdle.

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