Quick carrot soup with cream cheese

Ingredients for 4 servings:

• 2 tbsp oil, e.g. walnut oil
• 1 onion(s)
• 5 carrots
• 1 liter of water
• ½ cube of vegetable stock
• 1 lemon(s)
• 1 tsp honey
• 2 tbsp goat’s cheese
• salt and pepper
• Parsley, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Heat the oil, add the chopped onion and sauté, then add the peeled and chopped carrots. Season with salt and pepper, add the curry powder, add water after 15 seconds, add the vegetable stock cube, stir, and simmer for 15 minutes. Then purée the soup. Add the juice of 1 lemon and the teaspoon of honey. Remove from the heat and stop simmering. Stir in the cream cheese. Season to taste. Garnish with parsley, if desired.