Carrot and ginger cream soup with Greek yoghurt, Parmesan and hemp seeds

Ingredients

For 1 serving

• Carrots300 g
• Ginger10 g
• Lactose-free Greek yogurt150 g
• Parmigiano Reggiano20 g
• Hemp seeds20 g
• Extra virgin olive oil1 teaspoon
• Chivesto taste
• Saltto taste
• Black pepperto taste

Contains: lactose

Method

1. Peel the carrots and slice them into half-centimetre rounds; peel the ginger and chop it finely.
2. Heat the oil in a pot over medium heat and sweat the carrots and ginger for 3–4 minutes, stirring, until the ginger smells fragrant.
3. Just cover with hot water, salt and cook covered over medium heat for 18–20 minutes, until the carrots are very tender.
4. Turn off the heat and blend with a stick blender until smooth; let it cool for a couple of minutes, then stir in the lactose-free Greek yoghurt and half the Parmesan until even. Add it off the heat so the yoghurt doesn't split.
5. Meanwhile toast the hemp seeds in a small dry pan over medium heat for a minute, until fragrant; chop the chives.
6. Serve the soup with the remaining Parmesan, the hemp seeds, the chives and a grind of pepper.