Recipe of the month

• 300 g of carrots
• 1 onion
• 50 g of olive oil
• 50 g of fresh ginger
• 100 ml of cream
• 1 l of meat stock
• Sugar, salt, Cayenne pepper and white wine
   

Preparation:

Sautée the chopped onion in olive oil. Peel the carrots and ginger, cut them into cubes, add with the sugar to the onion and continue to simmer.

Deglaze with white wine. Add the meat stock and cream and cook until the vegetables are soft.

Mix the soup in a blender and season with salt and Cayenne pepper. If you like, you can strain the soup through a sieve before serving.


Have fun cooking this dish, and good luck!