Summary

Ingredients

• 200 g carrot (s), peeled
• 80 g onion (s)
• 2 teaspoons olive oil
• 1 tablespoon tomato paste, a. d. T.
• 125 ml vegetable stock, grained
• 250 g fennel, cleaned
• 1 pinch (s) salt and pepper
• sugar

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Instructions

1. Wash and dice the carrots. Finely dice the onion. Heat 1 teaspoon of oil. Sauté the onion and carrots in it. Stir in tomato paste. Deglaze with broth and cook covered for about 10 minutes.
2. Wash the fennel, cut into slices and fry in 1 teaspoon hot oil for 3-4 minutes on each side (with a lid). Season with salt and pepper. Remove 1 tablespoon carrot cubes, puree the rest of the carrots in the stock. Add the carrot cubes. Season to taste with salt and pepper.