6 carrots
1 onion
1 leek
2-cm piece of ginger
3 cloves of garlic
1 apple
30 ml olive oil
1.5 liters vegetable broth
Peel the carrots and the apple, then chop them into large pieces.
Finely chop the onion, leek, ginger, and garlic.
In a saucepan, sauté the onion and leek in olive oil until they become translucent. Add the ginger and garlic and cook for another 3 minutes, then remove the pan from the heat.
Meanwhile, bring the broth to a boil.
Add the sautéed onion and leek mixture to the broth and simmer for 2 minutes.
Add the carrots and apple.
Cook until the carrots are tender—pierce one with a fork; if the fork slides in easily, they’re done.
Drain most of the broth into a separate container for later.
Puree the soup with an immersion blender until smooth.
If the soup is too thick, add some reserved broth and blend again to reach the desired consistency.
The result is a creamy, delicate, aromatic soup.
