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🍽️ Creamy Carrot Soup with Sage and Basil

285 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 100 g floury potatoes
• 100 g celeriac
• 500 g carrots
• 2 tbsp rapeseed oil
• 4 sage leaves
• 600 ml vegetable broth
• 80 ml whipping cream
• 200 ml apple juice
• salt
• pepper (from mill)
• 1 tsp lemon juice
• fresh basil strips (for garnish)

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Peel the potatoes and the carrots.
3. 3. Wash the celery and remove any tough parts.
4. 4. Cut all the vegetables into rough chunks.
5. 5. Heat the oil in a large pot.
6. 6. Add the chopped vegetables to the pot.
7. 7. Sauté the vegetables for 2 to 3 minutes.
8. 8. Add the sage leaves.
9. 9. Fry the sage briefly with the vegetables.
10. 10. Deglaze the mixture with the vegetable broth.
11. 11. Pour in the cream and the juice.
12. 12. Season the soup with salt and pepper.
13. 13. Let the soup simmer until soft for about 25 minutes.
14. 14. Blend the soup finely with a hand blender.
15. 15. Thin the soup with a little more broth if necessary.
16. 16. Thicken the soup by simmering if it is too runny.
17. 17. Taste the soup and adjust with salt, pepper, and lemon juice.
18. 18. Serve the soup in soup bowls.
19. 19. Garnish the soup with fresh basil if desired.

Nutrition per serving

• kcal: 285
• Protein: 4 g · Fett/Fat: 17 g · Carbs: 29 g