Carrot soup with red pesto

Ingredients for 4 servings:

• 600 g carrot(s)
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp olive oil
• 1 liter vegetable broth
• 100 g sour cream
• 1 pinch(s) of salt and pepper
• 2 spring onions
• 1 tbsp pesto, red

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and slice the carrots. Peel and chop the onion and garlic. Heat the oil and fry the onions and garlic until translucent. Add the carrots and sauté. Pour in the broth, bring the soup to a boil, and simmer covered for about 15 minutes. Then puree the soup finely, stir in some of the sour cream, and season to taste with salt and pepper. Slice the spring onions. Ladle the soup into bowls, garnish each with a dollop of pesto and the remaining sour cream.