Carrot Cream Soup with Ginger

Ingredients

Butter 30 g

Carrots 400 g

Vegetable broth 800 ml

Thyme 5 sprigs

Celery (root) 200 g

Salt 1 pinch

Ground black pepper to taste

Sugar 1 tbsp

Ginger 1 tbsp

Turmeric 1 pinch

Lasagna sheets 3

Cheese 30 g

Olive oil 1 tbsp

Melt the butter in a saucepan, add sugar and thyme leaves. Peel the carrots and cut into slices. Sauté the carrots in butter for 4-5 minutes. Then add broth or hot water. Season with salt and pepper. Cook the carrots for 5-7 minutes.

 Chop the celery and finely grate the ginger. Add the ginger, turmeric, and celery to the carrots and cook until the vegetables are completely soft (at least 15 minutes).

When the vegetables are tender, remove the soup from the heat and let it cool slightly. Puree the vegetables in a blender until smooth.

Meanwhile, boil the lasagna noodles in salted water for 3-5 minutes. Cut the noodles into small squares.

Heat the olive oil in a frying pan and fry the lasagna squares until golden brown. Add half of the grated cheese and fry for another 1-2 minutes.

Pour the creamy soup into a bowl, add the lasagna noodles, and sprinkle with the remaining cheese.

Enjoy!