Carrot soup with poultry

Ingredients for 4 servings:

• 1 onion(s)
• 600 g carrot(s)
• 1 tbsp oil
• 1 tsp sugar
• 1 liter vegetable broth
• 3 spring onions
• 150 g chicken breast fillet(s)
• Salt
• pepper
• 100 g crème fraîche
• Curry powder, Madras or normal
• basil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Not heavy on the stomach, low in calories and delicious!

Peel and dice the onion. Peel the carrots with a vegetable peeler and slice thinly. Heat the oil in a saucepan, add the diced onion, and sauté until translucent, stirring constantly. Add the sliced ​​carrots and sauté briefly. Sprinkle the vegetables with sugar. Add the vegetable stock to the vegetables, cover, and simmer over low heat for about 10 minutes. The carrot slices should be tender. Purée the soup with a hand blender, season with salt and pepper. Trim and wash the spring onions, and slice diagonally into thin rings. Rinse the chicken breast fillet under running water, pat dry, and cut into thin strips. Add both to the soup and simmer over low heat for another 5 minutes. Wash and pat dry the basil leaves. Season the crème fraîche with a little curry powder, salt, and pepper. Ladle the soup into bowls, top each bowl with a dollop of crème fraîche, and garnish with basil leaves. This soup is wonderfully light and doesn’t sit heavily on the stomach.