How to make
Clean all of the vegetables and cut them into small cubes.
Peel the ginger root and also cut the carrots, onions, leeks, potatoes and tomatoes.
Put everything in a large pot and cover it with 3 cups (750 ml) of water.
Put the pot on the stove, add salt, a spoonful of olive oil and black pepper and boil on moderate heat for 35 minutes.
Add the butter and blend the carrot soup, until it becomes perfectly smooth. You can dilute it with more water if it becomes too thick.
Serve it hot with a drizzle of olive oil and crunchy croutons, if you like.
Because of the ginger, the Carrot with Ginger Cream Soup becomes slightly spicy, which is also contributed by the black pepper.
