Carrot – Tomato – Soup

Ingredients for 4 servings:

• 500 g carrot(s)
• 1 can tomato(s) (Pizza tomatoes)
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 tbsp olive oil
• 500 ml vegetable stock
• 1 tsp basil
• 1 tsp tarragon
• 1 pinch(s) of sugar
• salt and pepper
• 200 g sour cream
• 100 g cream
• some tarragon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the carrots and cut into small cubes. Finely dice the onion and garlic and sauté in olive oil. Add the carrots and sauté. Add the tomatoes, including their liquid, and the herbs. Season lightly with salt, pepper, and sugar, and top up with the vegetable stock. Bring to a boil and simmer over low heat for about 25 minutes. Purée the soup in a blender or with an immersion blender and pass through a fine sieve. Return to the heat and stir in 100g of sour cream and the cream. Season with salt, pepper, and tarragon to taste. Ladle into soup bowls or soup cups and serve with a dollop of sour cream in each. Warming, filling, and inexpensive. Tip: If you don’t like the soup too thick and creamy, you can add a little more vegetable stock. You can also use passata instead of pizza tomatoes.