Carrot Cream Soup with Ginger and Ricotta

Peel and roughly chop the onions and ginger. Clean the carrots and potatoes and cut them into small cubes.

Heat 5 tablespoons of olive oil in a pot over medium heat and sauté the onions until translucent. Add the carrots, potatoes, and ginger and fry for about 5 minutes, stirring occasionally.

Season with salt and pepper, add the milk and 400 ml of water, and mix everything well. Simmer over low heat for 20–25 minutes, stirring occasionally.