Carrot Cream Soup with Ginger and Ricotta

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

Heat 5 tbsp olive oil in a pot over medium heat and sauté the onion until translucent. Add the carrots, potatoes, and ginger and roast for about 5 minutes, stirring occasionally.

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