Ingredients
- 1 clove garlic
- 1 tbsp ginger
- ½ x chili
- 2 x spring onion
- 3 x carrot
- 1 x vegetable bouillon
- 5 dl water
- ½ dl crème fraîche
- 2 tbsp fresh coriander
- ¼ x lime
Method
- Chop all the vegetables.
- Fry the garlic, ginger, chili and the white part of the spring onion in a saucepan with a little oil or butter until the onion is soft.
- Add carrots, vegetable bouillon and water, and let the soup simmer for about 25 minutes.
- Remove the soup from the heat, add the creme fraiche and mash the soup with an immersion blender.
- Season with salt and pepper, and top with fresh coriander, the green part of the spring onion (chopped) and fresh lime juice.
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