Summary

Ingredients

• 25 g butter
• 200 g onion (s), finely chopped
• 750 g carrot (s), sliced or rated
• 2 tablespoon honey
• 0.5 ½ lemon (s), untreated, juice and a piece the zest
• 2 liters chicken broth
• salt
• Pepper from the grinder

For the set:

• 4 tablespoon heavy cream, lightly whipped
• 1 tablespoon chives or parsley

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Instructions

1. Melt the butter and sauté the onion in it. It shouldn`t take any color. Add the carrots, honey, lemon zest and juice. Stir and let the honey caramelize slightly. Top up with the broth and bring everything to a boil. If necessary, add a little more stock or water.
2. When the carrots are done, puree everything and season again with salt and / or pepper.
3. Serve garnished with lightly whipped cream and chives / parsley.
4. The soup can be frozen well for up to three months. The soup will keep in the refrigerator for about 3 days.