Refreshing carrot stew with mettenden

Ingredients for 4 servings:

• 1 kg carrot(s)
• 4 small to medium-sized onions
• 4 Mettenden
• 4 tomatoes
• 2 garlic cloves
• 1 tbsp margarine
• 1 liter of water
• 4 sprigs of thyme
• n. B. Salt
• n. B. Nutmeg
• 1 tbsp, heaped cream cheese, low-fat, or crème fraîche
• 1 tbsp basil, dried
• 1 lemon(s), the juice
• 1 tbsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Remove the green end of the carrots and cut them into pieces about 2-3 cm thick. Peel the onions and cut them into strips. Cut the mettenden sausages into pieces of any size. Remove the green part of the tomatoes and quarter them. Crush the garlic cloves. Fry the mettenden sausages in the margarine until browned all over. Then add the onions and sauté until translucent. Add 3/4 of the carrots and all the tomatoes and simmer until a small broth forms. Add 1/4 liter of water, pluck the thyme leaves, preferably against the direction of growth; this is easier, and add them as well. Cover and simmer for about 15-20 minutes. Remove the saucepan from the heat, scoop out the mettenden sausages with a spoon, and puree the carrots with a hand blender. Then add the remaining water and mix well. Return the saucepan to the heat and add the remaining carrots and mettenden sausages. Then gradually add 2 crushed garlic cloves, salt and nutmeg to taste, the cream cheese and basil, the juice of one squeezed lemon, and the butter. Stir well and simmer uncovered for about 30-40 minutes. You can also use crème fraîche instead of the cream cheese, but cream cheese has fewer calories.