Delicious carrot soup

Ingredients for 4 servings:

• some butter for frying
• 1 tbsp, heaped tomato paste
• 1 onion(s), red
• 8 m.-sized carrot(s)
• 400 ml vegetable stock
• salt and pepper
• possibly chili or ginger
• 4 tbsp cream
• some balsamic vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

simple, vegetarian and guaranteed to succeed

In a saucepan, sauté the butter and fry the tomato paste and the roughly diced onion. Cut the carrots into pieces – no larger than 1 centimeter on the smallest side – and add them to the pan. Briefly continue to fry the vegetables and mix well. Deglaze with the stock and immediately add a little salt and pepper, but not too much; season to taste later. The carrots should be covered; if in doubt, add a little water. If desired, add chili or coarsely chopped ginger. Cover and simmer the soup for 30-45 minutes. It should bubble slightly until the carrots can be crushed with a spoon against the side of the pan. They should be really soft. If you added ginger, remove it. Add the cream and puree the ingredients with a hand blender. Then season the soup with salt, pepper, and a little balsamic vinegar. Caution: Too much balsamic vinegar will overpower the carrot flavor, so add only a little at a time and taste frequently. If the soup’s consistency is too thick, add more water. This goes well with bread, such as white bread toasted with olive oil and garlic.