in Soup Recipes

Carrot and lemon soup

updated

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • 1 lemon(s), untreated, juice and zest
  • 1 bay leaf
  • 800 ml vegetable stock
  • Salt
  • Cayenne pepper
  • Lemon balm or mint for garnishing
  • some sour cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash and grate the carrots. Cut 1-2 carrots into julienne strips and set aside. Finely dice the remaining carrots, simmer in vegetable broth with the bay leaf and grated lemon zest for about 15 minutes. Remove the bay leaf, strain the soup through a sieve or puree, and season with lemon juice, salt, and pepper. When serving, add a dollop of sour cream to the soup and garnish with the julienne strips and lemon balm or mint leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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