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🍽️ Creamy Carrot Soup

300 kcal · 30 min · 4 servings

Ingredients

• 400 g carrots
• 1 onion
• 700 ml water
• 2 tbsp vegetable broth
• 1 tbsp butter
• 200 g whipping cream
• 2 stalks celery
• 4 tbsp sour cream
• 30 g pumpkin seeds
• cayenne pepper
• salt (sugar)

Instructions

1. 1. Heat a large pan on the stove.
2. 2. Peel the onions.
3. 3. Cut the onions into very small cubes.
4. 4. Add a piece of butter to the hot pan.
5. 5. Sauté the onion cubes until they are soft and translucent.
6. 6. Peel the carrots.
7. 7. Cut the carrots into cubes.
8. 8. Add the carrot cubes to the onions in the pan.
9. 9. Deglaze the vegetables with some water and cream.
10. 10. Add a spoonful of powdered vegetable broth.
11. 11. Let the carrots cook until soft in the liquid.
12. 12. Remove the pan from the heat.
13. 13. Puree the soup with a hand blender until it is thick and smooth.
14. 14. Season the soup with salt, a pinch of cayenne pepper, and a little sugar.
15. 15. Cut the celery stalks into small cubes.
16. 16. Add the celery cubes to the soup.
17. 17. Bring the mixture back to a boil.
18. 18. Divide the hot soup among deep plates.
19. 19. Garnish each plate with a dollop of crème fraîche.
20. 20. Sprinkle another pinch of cayenne pepper over it.
21. 21. Top the soup with a handful of pumpkin seeds.

Nutrition per serving

• kcal: 300
• Protein: 6 g · Fett/Fat: 26 g · Carbs: 11 g