Ingredients
10 large carrots
2 onions
1 clove of garlic
herbs ( thyme , rosemary , basil)
1 potato
1 small piece of ginger (if you prefer ginger on powder you will need 1 teaspoon)
300 ml beef stock
olive oil
250 g cream cheese
Directions
Cut the carrots and the potato in large pieces and put them on a pal. Peel the onions, cut them in half and put them in the pan as well. Add the ginger, the herbs and the garlic. Bake at 180 ° C for 15 minutes.
Then put the carrots and onions in a pot, add the beef stock and let it boil. Season with salt and pepper and stir. Use a blenders to give the soup a velvety texture. Depending on how smooth you want it to be add a little hot water .
Garnished with extra virgin olive oil and cream cheese and serve with a big smile and lots of love.
