Summary

Ingredients

• 1 onion (s)
• 600 g carrot (s)
• 1 tablespoon oil
• 1 teaspoon sugar
• 1 liter vegetable stock
• 3 spring onion (s)
• 150 g chicken breast fillet (s)
• salt
• pepper
• 100 g crème fraîche
• Curry powder, madras or normal
• basil

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Instructions

1. Peel and dice the onion. Peel the carrots with a peeler and cut into thin slices.
2. Heat the oil in a saucepan, add the onion cubes and cook until translucent while stirring. Add the carrot slices and sauté briefly. Sprinkle the vegetables with sugar. Add the vegetable stock to the vegetables and cook everything covered over low heat for about 10 minutes. The carrot slices should definitely be done. Puree the soup with a hand blender, season with salt and pepper.
3. Clean and wash the spring onions and cut them diagonally into fine rings. Rinse the chicken breast fillet under running water, pat dry and cut into fine strips. Add both to the soup and cook for another 5 minutes over low heat.
4. Wash the basil leaves and pat dry. Season the crème fraîche with a little curry powder, salt and pepper. Divide the soup on plates and put a dollop of cream on top of each soup and garnish with basil leaves.
5. This soup is wonderfully light and not heavy on the stomach.