Carrot and Lemon Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g carrot (s)
- 1 lemon (s), untreated, juice and zest it
- 1 bay leaf
- 800 ml vegetable stock
- salt
- Cayenne pepper
- Lemon balm or mint for garnish
- some sour cream
Print Recipe
Pin Recipe Instructions
- Wash and scrape the carrots. Cut 1 - 2 carrots into julienne strips and set aside.
- Finely dice the remaining carrots, simmer with bay leaf and grated lemon zest in vegetable stock for approx. 15 minutes. Remove the bay leaf, strain the soup through a sieve or puree it, season with lemon juice, salt and pepper.
- When serving, add a dollop of sour cream to the soup and garnish with the julienne strips and lemon balm or mint leaves.
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