For the carrot soup, peel the carrots, potatoes, onion and ginger. Cut them into pieces and put them in a pot with the sprigs of lovage.
Add enough water to cover the vegetables. Add salt, pepper and bouillon cubes and let everything boil until soft – takes maximum 30 minutes (depending on how big/small the vegetable pieces are).
Then add the processed cheese lump to the pot, puree everything through and add a little more water if needed.
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