Autumnal sweet potato and carrot soup

Ingredients for 3 servings:

• 1 large onion(s)
• 250 g carrot(s)
• 250 g sweet potatoes
• 1 ½ liters of broth
• 1 cup of crème fraîche, approx. 150 – 200 g
• 60 g currant jam
• 6 tbsp balsamic vinegar
• 1 pack of bacon, sliced
• 3 slices of bread
• Olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with croutons and bacon

Peel the onion, carrots, and sweet potatoes and chop them into large pieces. Sauté the onion in a pan with a little oil until translucent, then briefly saute the carrots and sweet potato. Add the stock, bring to a boil, and simmer with the lid on for 18 minutes. Meanwhile, reduce the blackcurrant jam and vinegar in a pan until syrupy. Fry the bacon in a hot pan until crispy, coat in the syrup, and drain on kitchen paper. Then cut the slices into small strips. Dice the bread and fry in a pan with olive oil until crispy. Purée the vegetables in the stock, stir in the crème fraîche, and season with salt and pepper. Serve the soup hot in a bowl with some croutons and bacon. This soup is designed for three people as a main course or for six people as a starter.