Carrot soup with prunes

Cut the carrot into circles, the onion into large cubes, and chop the garlic and ginger finely.

Fry the vegetables in oil in a pot until golden.

Pour in water and bring to a boil, reduce heat and cook until the carrots are tender.

Use an immersion blender to puree the soup and add salt.

Add diced prunes and finely chopped cilantro.

Sprinkle the soup with rye croutons.