Summary

Ingredients

• 400 g carrot (s)
• 1 onion (s)
• 1 tablespoon butter
• 100 ml vermouth, dry (Noilly Prat)
• 700 ml vegetable stock
• 1 vanilla pod (s)
• 150 ml cream
• sugar
• Salt and pepper, freshly ground

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Instructions

1. Peel and slice the carrots. Peel and chop the onion.
2. Melt the butter in the pan and fry the onion in it. Add the carrots and fry them. Pour in the Noilly Prat first, then the bouillon. Halve the vanilla pod lengthways and add. Cover the soup and let it simmer for about 20 minutes.
3. Remove the vanilla pod. Remove 2 tablespoons of carrots, dice and set aside. Finely puree the remaining vegetables in the liquid. If necessary, dilute the soup with bouillon or water and bring to the boil again. Add the cream and season the soup with sugar, salt and pepper.
4. Divide the carrot cubes in preheated plates or cups, pour the soup over them and serve immediately.