Carrot Ginger Soup

Peel the 600g carrots, shallot, and ginger. Slice the carrots and shallot, then finely grate the ginger. Melt the butter in a pot. Add the sliced carrots, shallot, and grated ginger and sauté for about 2 minutes.

Pour in the vegetable broth, cover the pot, and simmer for about 15 minutes until the vegetables are soft. Puree the soup until smooth. Whip half of the cream until almost stiff and stir it into the pureed soup. Season with salt and pepper to taste.

Peel the remaining carrot (for garnish) and use a vegetable peeler to shave thin strips from it. Blanch these carrot strips in boiling salted water for about 1 minute, then immediately transfer them to ice-cold water to stop cooking, and drain well. Roughly chop the flat-leaf parsley. Serve the soup in bowls. Distribute the remaining whipped cream, blanched carrot strips, and chopped parsley on top of each serving. Grate the zest from the organic lemon over the soup just before serving.