Summary

Ingredients

• 600 g carrot (s)
• 1 medium onion (s)
• 1 clove garlic
• 1 can kidney beans
• 1.2 liters vegetable stock
• salt and pepper
• olive oil
• Creme fraiche Cheese

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Instructions

1. Peel and dice onions and garlic and sauté in olive oil in a sufficiently high saucepan. Peel the carrots, cut into thick slices, add to the onions and also fry. Deglaze with the broth.
2. Bring to the boil and simmer until the carrots are cooked through. Drain and add the kidney beans. Bring to the boil again and then mix with the hand blender until you have a creamy soup.
3. Stir in crème fraîche as desired, season with salt and pepper and enjoy hot.