Carrot cream soup with ginger and ricotta

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

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

Season with salt and pepper, pour in the milk and 400 ml of water, and mix. Cook over low heat for 20–25 minutes. Stir occasionally.