Carrot soup

Approach

1. 1

   Peel and roughly chop the carrot, and put it in a pot together with stock and milk/coconut milk.
2. 2

   Bring them to a boil and add garlic and a handful of herbs. This is also the time to add finely grated ginger or finely chopped chili if desired. Then simmer gently until the carrots are completely tender.
3. 3

   Add butter and blend the soup until completely smooth, either with an immersion blender or in a blender. Season to taste with salt and pepper. Strain the soup if necessary.
4. 4

   Arrange in a bowl: Serve with sour cream/crème fraîche, bread croutons, baked or pickled carrot, toasted pumpkin seeds, sunflower seeds, pine nuts or green pesto (can be made from the carrot tops!).