Carrot Cream Soup

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Clean, wash and slice the carrots. Peel and finely chop the onion. Heat 1 tablespoon of fat in a saucepan and fry the diced onion until transparent. Add the carrots and deglaze with stock.

2. 2

   Let simmer for about 15 minutes. Take out a few slices for garnishing and puree the rest with the cutting stick of the hand mixer. Add cream and season with salt, pepper and nutmeg. Peel garlic and cut into slices.

3. 3

   Dice the toast. Heat the remaining fat in a pan. Fry the garlic and toast bread in it until golden brown. Arrange soup in plates. Place croutons and carrot slices on top. Cut the cress from the stalks and sprinkle on top.