Summary

Ingredients

• 500 g carrot (s)
• 1 can tomato (s), (pizza tomato)
• 1 medium onion (s)
• 1 clove garlic
• 1 tablespoon olive oil
• 500 ml vegetable stock
• 1 teaspoon basil
• 1 teaspoon tarragon
• 1 pinch (s) sugar
• salt and pepper
• 200 g sour cream
• 100 g cream
• some tarragon

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Instructions

1. Peel the carrots and cut into small cubes. Finely dice the onion and garlic and sauté in olive oil. Add the carrots and sweat with them. Add the tomatoes with their liquid and the herbs. Season lightly with salt, pepper and sugar and fill up with the vegetable stock. Bring to a boil and simmer over low heat for about 25 minutes.
2. Puree the soup in the mixer or with the blender and pass through a fine hair sieve. Heat again and stir in 100 g sour cream and cream. Season to taste with salt, pepper and tarragon.
3. Fill into soup plates or soup bowls and serve with a dollop of sour cream.
4. Warming, filling and cheap.
5. Tip: If you don`t like the soup so thick and creamy, you can add a little more vegetable stock. Instead of pizza tomatoes, you can also use tomato strains.