Fruity carrot cream soup

Ingredients for 4 servings:

• 1 kg carrot(s)
• 1 onion(s)
• 2 small apples
• 500 ml vegetable stock
• 200 ml apple juice, unsweetened
• 1 bunch of chives
• 1 cup of crème fraîche, approx. 150 – 200 g
• salt and pepper
• 4 sausages, fresh, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

simply

Peel the carrots and cut into small pieces. Dice the onion. Briefly sauté the carrots and onions with a little oil or butter in a large pot, then deglaze with the vegetable stock. Peel the apples and cut them into pieces. Add the pieces to the simmering soup. Let everything simmer for about 30 minutes, until the carrots are soft. Puree the mixture using a hand blender or mixer until smooth. Add the apple juice and season with salt and pepper. Press the sausage meat out of the skins, form small balls on top, and add them to the soup. Let the soup simmer for about 10 minutes. Serve the soup with a tablespoon of crème fraîche and some finely chopped chives. Tip: The sausage balls can, of course, be omitted. The soup is also delicious as a vegetarian option.