A warming soup is always great having for dinner during cold wintermonths. This spicy carrot soup I make quite often and the carrots can be changed with pumpkin or sweet potatoes if you prefer. It’s very easy to make, you fry some fine chopped fresh ginger (1 inch knob ) in butter, then sprinkle 1 tablespoon of raw sugar, let the ginger get caramelized while stirring and add some fresh basil. Add chopped carrots (2/3) and 1/3 chopped potatoes. Sprinkle some salt and sauté until the vegetables get a bit soft (approx. 8-10 minutes) and then add a couple of cups of water and let it boil until the vegetables are totally soft and mix it in a blender. Return it to the same pot, add some pepper and more fresh basil and its ready to be served :-)
On the photo above we had the soup with the bread we had bought from the French delicacy store Coq & Ko in Copenhagen, a delicious pumpkin seed bread.