Carrot soup with spelt garnish

Ingredients for 2 servings:

• 400 g carrot(s)
• ½ onion(s)
• 1 clove(s) garlic
• 500 ml vegetable stock
• 1 tsp sunflower oil
• 2 tbsp sour cream or 7% cooking cream
• 1 tsp Vegeta
• 1 cm ginger
• 1 cup spelt, cooked
• 2 Msp. Bertram
• 2 pinches of galangal
• 2 pinches of thyme
• some nutmeg, grated
• salt and pepper
• Herbs for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

WW suitable

Wash, peel, and dice the carrots. Peel and finely dice the garlic, onion, and ginger. Heat the oil in a saucepan and sauté the carrots, onion, and garlic. Add the broth, vegetable seasoning, and ginger, and cook everything for about 15-20 minutes. Now remove about 2 tablespoons of cooked carrot cubes and puree the rest thoroughly with a hand blender. Then add the carrot cubes and season to taste. Stir in the sour cream, add the spelt grains, and heat briefly again. Serve with freshly chopped seasonal herbs. If you don’t like spelt, you can substitute it for semi-sweet wheat or rice. This dish scores about 2 points.