Ginger Carrot Cream Soup with Ricotta

Peel and roughly chop the red onion and ginger. Dice the carrots and potatoes into smaller cubes.

In a pot, heat 5 tablespoons of olive oil over medium heat and sauté the onion until translucent. Add the carrots, potatoes, and ginger, then sauté for 5 minutes, stirring occasionally.

Season with salt and pepper, then pour in the milk and 400 ml of water. Mix thoroughly and cook over low heat, stirring occasionally, for 20–25 minutes, until the vegetables are tender.