Autumn Sweet Potato and Carrot Soup

Summary

Ingredients

• 1 large onion (s)
• 250 g carrot (s)
• 250 g sweet potato (s)
• 1 ½ liter broth
• 1 cup crème fraîche, approx. 50 - 200 g
• 60 g currant jam
• 6 tablespoon balsamic vinegar
• 1 packet bacon, sliced
• 3 slices bread
• Olive oil for frying

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Instructions

1. Peel the onion, carrots and sweet potatoes and cut into large pieces.
2. Sauté the onion in a saucepan with a little oil until translucent, sauté the carrots and sweet potato briefly. Add the broth, bring to the boil and simmer with the lid on for 18 minutes.
3. In the meantime, bring the currant jam and vinegar to a syrupy pan in a pan.
4. Fry the bacon in a hot pan until crispy, glaze in the syrup and drain on kitchen paper. Then cut the slices into small strips.
5. Cut the bread into cubes and fry in a pan with olive oil until crispy.
6. Puree the vegetables in the broth, stir in the crème fraîche and season with salt and pepper.
7. Serve the soup hot in a plate with some croutons and bacon.
8. As a main course, this soup is designed for three people as a starter for 6 people.