Carrot soup

Ingredients for 1 servings:

• 3 carrots
• n. B. water
• 2 tsp sour cream
• 1 piece(s) ginger, approx. thumbnail size
• salt and pepper
• e.g. rosemary
• e.g. cocktail tomatoes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Peel and slice the carrots, and place them in a pot. Add enough water to the pot so the peeled carrots can comfortably float in it. I’m not specifying a specific amount of water, as everyone has to decide for themselves how thin they want the soup to be. Don’t worry, even a little too much water won’t harm the soup. Cook the carrots. Meanwhile, peel and finely chop the ginger, and place it in a garlic press. Add the crushed ginger to the carrots. Also add any strings that remain at the bottom of the garlic press. Add salt and pepper and cook the carrots until they are soft. Remove the pot from the heat and puree the carrots with a hand blender. Pour a little soup into a cup, stir in two teaspoons of sour cream, and stir the mixture back into the soup. Add some rosemary and bring the soup back to a boil briefly. If you like, you can halve and add some cherry tomatoes at the end. The soup takes a maximum of 20 minutes to cook. The dish contains approximately 137 kcal per serving. Often, after a while, you simply don’t feel like eating solid food anymore and wish for a soup that gives you the energy that solid food would give you. Carrot soup is ideal for this: It consists only of carrots, ginger, water, and a little sour cream. The fat in the sour cream helps absorb the carotene in the carrots, making the extra calories more forgiving. The dish is filling and low in calories.