Carrot cream soup

Name: Carrot cream soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1–2 Garlic cloves; 750 g Carrots; 300 g Potatoes; 2-3 TABLESPOONS Olive oil; 1 TEASPOON + 1 pinch of sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1,25 l Vegetable broth; 2 discs wholemeal bread (à approx. 60 g); 20 g Butter; 2 TABLESPOONS Sunflower seeds; 2 (approx. 300 g) small apples; 2 cm fresh horseradish root; 150 g Light cream

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1–2 Garlic cloves
750 g Carrots
300 g Potatoes
2-3 TABLESPOONS Olive oil
1 TEASPOON + 1 pinch of sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1,25 l Vegetable broth
2 discs wholemeal bread (à approx. 60 g)
20 g Butter
2 TABLESPOONS Sunflower seeds
2 (approx. 300 g) small apples
2 cm fresh horseradish root
150 g Light cream

Directions

1
Peel and chop the onion. Peel and chop the garlic. Peel, clean and cut carrots into large pieces. Peel, wash and roughly dice the potatoes
2
Heat oil in a pot, add onions, garlic, potatoes and carrots, fry while turning, sprinkle with 1 teaspoon sugar, caramelise slightly. Season with salt, pepper and paprika. Deglaze with stock, bring to the boil and cook covered for about 25 minutes
3
In the meantime, dice bread. Melt butter in a pan, add bread cubes and sunflower seeds and roast while turning. Remove from the pan. Wash, halve, clean, core and finely dice the apples. Peel horseradish and grate finely. Mix horseradish and crème légère. Season with salt and pepper. Mix apples, except for some garnish, into the cream, season with salt, pepper and 1 pinch of sugar.
4
Remove the carrots from the heat and puree them finely, season to taste with salt and pepper. Serve the soup, garnish with some apple and horseradish cream, sprinkle with croutons and apples. Add the remaining apple and horseradish cream