Carrot and Ginger Cream Soup

Step 1

Peel and roughly chop the carrot, celery, leek and onion. Add all to the mixing bowl. Chop for 5 seconds / speed Scrape down the sides of the bowl with the spatula.

Step 2

Peel and cut ginger into 2cm pieces. Clean, peel, and quarter potatoes. Set them aside.

Step 3

Add the soft butter and ginger to the mixing bowl. Remove the measuring cup, sauté for 10 minutes / 265°F|130°C.

Step 4

Add water and potatoes to the mixing bowl. Cook mixture for 20 minutes / 250°F|120°C / speed 1.

Step 5

Add the cream then season with salt and ground white pepper. Blend for 2 minutes / speed 7.

Step 6

Enjoy your meal!Add more water if soup is too thick.