6 carrots
1 onion
1 leek
2 cm ginger
3 cloves garlic
1 apple
30 ml olive oil
1.5 liters vegetable broth
Start by peeling the carrots and the apple, then chop them into large pieces.
Finely chop the onion, ginger, and garlic.
In a saucepan, sauté the onion in olive oil until it becomes translucent, then add the ginger and garlic, cooking for another 3 minutes before removing from heat.
Meanwhile, bring the broth to a boil.
Add the sautéed onion to the broth and cook for 2 minutes.
Now it’s time to add the carrots and apple.
Cook until the carrots are tender—pierce them with a fork; if it goes in easily, they’re done!
Drain most of the broth into a separate container (you might need it later).
Using an immersion blender, puree the soup until smooth.
If it seems too thick, simply add some of the reserved broth and continue blending.
The result should be a creamy, very delicate, and aromatic mixture.