Carrot and Apple Cream Soup Recipe

Wash and peel the apples and carrots, cut into cubes and put them in a saucepan. Pour in the beef broth, put on the stove, bring to a boil and simmer until tender until the carrots are tender.

Peel the onion and ginger, finely chop and sauté in olive oil. Add carrots and apples.

Drain most of the broth into a separate bowl. Blend the vegetables and slowly add the broth until the soup turns into a homogeneous, aromatic mass. Then simmer again over low heat for 2-3 minutes, add salt to taste, and you're all set!