Sauté the carrots, ginger and onions in Oldenburger Butter. Add the sugar and let it caramelise.
Making the Soup
Pour in the stock and Oldenburger Chef’s Cooking Cream, then bring to a boil and cook over medium heat for about 20 minutes.
Purée the soup and season it with the lemon juice, salt and pepper.
The Final Touch
Serve in bowls garnished with Oldenburger Chef’s Cooking and fresh herbs.