Apple and carrot soup

Name: Apple and carrot soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 small onion; 500 g Carrots; 1 (approx. 150 g) Apples; 1-2 TABLESPOONS Oil; 1/4 l apple juice; 2-3 TEASPOONS Vegetable broth (instant); 7-10 Tbsp salt, white pepper; 7-10 Tbsp Worcester sauce; 4-6 cooked, peeled; 7-10 Tbsp Prawns; 1/2 bunch Dill; 100 g Whipped cream

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 small onion
500 g Carrots
1 (approx. 150 g) Apples
1-2 TABLESPOONS Oil
1/4 l apple juice
2-3 TEASPOONS Vegetable broth (instant)
7-10 Tbsp salt, white pepper
7-10 Tbsp Worcester sauce
4-6 cooked, peeled
7-10 Tbsp Prawns
1/2 bunch Dill
100 g Whipped cream

Directions

1
Peel onion, carrots and apple. Wash the carrots and core the apple. Cut everything into small pieces
2
Heat the oil in a pot. Fry the onion, carrots and apple in it. Deglaze with juice and 1/2 l water and bring to the boil. Stir in broth and simmer covered for about 20 minutes
3
Puree everything with the cutting stick of the hand mixer. Season with salt, pepper and a few dashes of Worcester sauce
4
Rinse shrimps cold and dab dry. Heat briefly in the soup. Wash and finely chop the dill. Whip cream until half stiff. Arrange the soup in four deep plates with a dollop of cream and dill each
5
Instead of prawns, you can also make the soup with
6
arrange smoked salmon strips or trout filet
7
The soup is also suitable as a light midday meal
8
Then cook 2-3 potatoes with it