Carrot cream soup with parsley roots

Ingredients for 2 servings:

• 15 g butter
• 25 g onion(s)
• 250 g carrot(s)
• 50 g parsley root(s)
• 1 tsp sugar
• 400 ml vegetable stock
• 1 tbsp lemon juice
• 25 g crème fraîche
• 2 stalk(s) spring onion(s), thin
• 1 pinch of salt
• 2 tbsp fried onions

Instructions

Working time approx. 20 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 43 minutes

As a starter or with some bread for dinner

Clean the vegetables. Finely dice the onions, slice the parsley root and carrots. Thinly slice the spring onions, using only a small portion of the green parts. Melt the butter in a saucepan, sauté the onions, add the carrots and parsley root, and stir well. Sprinkle with a heaped teaspoon of sugar and mix everything well. Continue to sauté for 1 minute, stirring. Deglaze with vegetable stock, bring to a boil, and reduce the heat to low until the vegetables are tender. Depending on the size of the pieces and the quality of the vegetables, this will take about 15-20 minutes. Now purée the soup, adding the crème fraîche. Season to taste with lemon juice and salt, add the spring onions, and let them simmer briefly in the hot soup. Ladle the soup into bowls or plates and serve sprinkled with fried onions.