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🍲 Carrot Soup with Pumpkin Seed Oil Foam

140 kcal · 30 min

Ingredients

• Carrots with greens 2 bunch
• Onions, yellow 1 pc
• Butter 3 tbsp
• Dry white wine 200 ml
• Vegetable broth 800 ml
• Salt pinch
• Pepper, black ground pinch
• Pumpkin seed oil 2 tbsp
• Whipping cream 50 ml
• Lemons 1 pc

Instructions

1. 1. Peel the carrots, trim the ends, and set the greens aside. Then chop the carrots finely and halve, peel, and roughly dice the onions.
2. 2. Melt the butter in a pot over medium heat and sauté the carrots together with the onion for about 5 minutes. Then deglaze with white wine and bring to a boil for approx. 2 minutes. Add the broth, season with salt and pepper, bring to a boil, and cook for approx. 20 minutes over medium heat.
3. 3. In the meantime, wash the carrot greens thoroughly, remove coarse leaves, and roughly chop 25 g of the leaves. Puree the carrot greens with pumpkin seed oil and 2 tbsp water in a tall container, then strain the mixture through a sieve into a bowl. Mix the green liquid with the cream.
4. 4. Halve the lemon and squeeze out the juice. Puree the carrot soup until smooth and season to taste with salt, pepper, and lemon juice.
5. 5. Whip the green cream briefly with a hand mixer until foamy. Plate the carrot soup, top with the foam, and serve. Enjoy your meal!

Nutrition per serving

• kcal: 140
• Protein: 3 g · Fett/Fat: 10 g · Carbs: 11 g