Carrot and apple soup

Name: Carrot and apple soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 Shallots; 800 g Carrots; 1 TABLESPOON Oil; 1,5 l Poultry broth; 700 g sour apples; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 4 Stem(s) Basil

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 Shallots
800 g Carrots
1 TABLESPOON Oil
1,5 l Poultry broth
700 g sour apples
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
4 Stem(s) Basil

Directions

1
Peel and chop the shallots. Peel, wash and cut carrots into pieces of about 2 cm. Heat the oil in a pot. Steam shallots for about 4 minutes until translucent. Add the carrots and steam for about 2 minutes. Deglaze with stock, bring to the boil, cover and cook over medium heat for 10-15 minutes until soft.
2
In the meantime, clean, wash, quarter, core and cut 1 apple into fine strips. Sprinkle with lemon juice and set aside. Peel the rest of the apples, remove seeds and cut into large pieces. Add apple pieces to the soup and puree. Season to taste with sugar, salt and cayenne pepper. Wash basil, shake dry and remove leaves. Fill soup into bowls and garnish with apple strips and basil leaves