Carrot soup
By: Easy cook - Lak...
Published: Sunday, April 7, 2013 - 8:35am

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.

About

Easy and quick to make, aromatic and inviting.