Ginger Carrot Cream Soup

Cut peeled carrots into thin slices and ginger into small strips. Sauté both in margarine and fill up with 1 l water and Knorr Bouillon Pur Gemüse, bring everything to the boil and cook covered for approx. 12 minutes until soft. Puree with a hand blender, finally add half-whipped whipped cream and whip again vigorously. Arrange and serve with fresh chervil.

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