Summary

Ingredients

• 500 g carrot (s)
• 2 medium potato (s)
• 2 tablespoon butter
• 250 ml broth, clear
• 1 cup sour cream or crème fraîche
• 1 tablespoon basil pesto or wild garlic pesto
• 1 pinch (s) cayenne pepper
• 1 dash Tabasco

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Instructions

1. Peel and wash the carrots and cut into pieces about 2 cm long. Peel and wash the potatoes and cut into 2 cm cubes.
2. Sauté both in the hot butter, deglaze with the broth and simmer for 15 minutes. Remove from heat and puree. Add sour cream and pesto, stir in well and season with cayenne pepper and Tabasco.
3. Tip: If you take more broth, you get a delicious creamy carrot soup after pureeing.