Carrot soup
Ingredients
250g carrots, peeled
4 cups water
1 tbs olive oil
1 tbs homemade breadcrumbs
1 tbs sour cream
¼ tsp salt
¼ tsp pepper
¼ tsp grated lemon zest
Preparation
1
Cut the carrots into small pieces and cook in 2 cups of water in a microwave oven in the ovenproof container for about 15 minutes on the MAX or until done.
2
Puree carrots in a food processor. Keep the water from cooking.
3
Stirring constantly, sauté briefly, breadcrumbs in olive oil. Pour in a little cold water, stir.
4
Add the cooking water and another 2 cups of water, stir, season with salt and pepper. Bring to the boil.
5
Add the carrot puree, let the soup boil again.
6
At the end, stir in sour cream, and lemon zest.
7
Serve with whole-grain crackers.
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About
Easy and quick to make, aromatic and inviting.
Yield:
4 servings
Added:
Sunday, April 7, 2013 - 8:35am
