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🍽️ Creamy Carrot Soup with Fried Onions

180 kcal · 30 min · 4 servings

Ingredients

• 400 g carrots
• 80 g floury potatoes
• 100 g tomatoes
• 150 g red onions
• 2 tbsp rapeseed oil
• 800 ml vegetable broth
• salt
• pepper (from the mill)
• 1 tsp sweet paprika powder
• 1 dash lemon juice
• 100 g crème fraîche (min. 30% fat content)

Instructions

1. 1. Peel the carrots and the potatoes.
2. 2. Cut the carrots and the potatoes into fine cubes.
3. 3. Score the tomato in a cross shape.
4. 4. Pour boiling water over the tomato.
5. 5. Remove the skin of the tomato.
6. 6. Cut the flesh of the tomato into fine cubes.
7. 7. Peel the onions.
8. 8. Set aside 50 grams of the onions for garnish.
9. 9. Cut the rest of the onions into fine cubes.
10. 10. Heat the rapeseed oil in a pot.
11. 11. Sauté the diced onions in the oil until translucent.
12. 12. Add the carrot and potato cubes.
13. 13. Sauté the vegetables briefly.
14. 14. Pour in the tomatoes and the vegetable broth.
15. 15. Season the soup with salt and pepper.
16. 16. Close the lid of the pot.
17. 17. Let the soup cook for 20 to 30 minutes.
18. 18. Check if the carrots are soft.
19. 19. Puree the soup until smooth.
20. 20. Cut the reserved onions into fine strips or cubes.
21. 21. Adjust the seasoning of the soup with salt, pepper, paprika powder, and lemon juice.
22. 22. Stir the crème fraîche into the soup.
23. 23. Fill four bowls with the soup.
24. 24. Garnish the soup with the onions.
25. 25. Serve the soup hot.

Nutrition per serving

• kcal: 180
• Protein: 3 g · Fett/Fat: 12 g · Carbs: 14 g