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🍽️ Creamy carrot soup with dried tomatoes

105 kcal · 30 min · 4 servings

Ingredients

• 500 g carrots
• 150 g leek
• 1 tbsp olive oil
• 800 ml vegetable broth
• 1 bay leaf
• 1 tsp freshly grated ginger
• 1 tbsp freshly chopped marjoram
• 4 dried tomatoes
• 150 ml buttermilk
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the carrots and cut them into rough chunks.
2. 2. Take 50 grams of the carrots and dice them into very small cubes.
3. 3. Set aside the fine carrot cubes.
4. 4. Clean the leek and wash it thoroughly.
5. 5. Cut the white part of the leek into rings.
6. 6. Heat oil in a pot.
7. 7. Add the roughly chopped vegetables to the hot oil.
8. 8. Sauté the vegetables while stirring constantly for about 3 minutes.
9. 9. Pour the broth over the vegetables.
10. 10. Bring the soup to a boil.
11. 11. Add bay leaf, ginger, and marjoram to the soup.
12. 12. Cover the pot.
13. 13. Simmer the soup over low heat for about 10 minutes.
14. 14. Cut the dried tomatoes into thin strips.
15. 15. Remove the bay leaf from the soup.
16. 16. Stir the buttermilk into the soup.
17. 17. Puree the soup until creamy.
18. 18. Season the soup with salt and pepper.
19. 19. Taste the soup and adjust seasoning if needed.
20. 20. Fill the soup into cups.
21. 21. Sprinkle the soup with the prepared carrot cubes and tomato strips.
22. 22. Serve the soup immediately.

Nutrition per serving

• kcal: 105
• Protein: 4 g · Fett/Fat: 3 g · Carbs: 14 g