Carrot soup with tarragon

Ingredients for 4 servings:

• 500 g carrot(s)
• 1 onion(s)
• 1,250 ml vegetable stock
• 2 sprigs of tarragon
• 1 salt and pepper
• 1 tbsp lemon juice
• 2 tbsp fat for frying
• 4 tbsp cream or sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Dice or slice the carrots, dice the onion, and briefly sauté them both in the fat over medium heat. Add the stock and a sprig of tarragon and simmer for about 15 minutes, until the vegetables are soft. Then puree the soup with the sour cream or cream, season with lemon juice, salt, and pepper, and heat briefly again, if necessary. Serve with a dollop of cream and the second sprig of tarragon. If you like, you can garnish with pumpkin seeds, sunflower seeds, or pine nuts instead of herbs. These can also be lightly toasted in a pan over low heat. Can be varied as desired: a vegetable to liquid ratio of 1:2.5 results in a more liquid soup. A ratio of up to 2:1 results in a creamy, thicker consistency.