Carrot Cumin Soup

Ingredients

• 5 scallions
• 2 Garlic cloves
• 6 carrots
• 200 g Cherry tomatoes
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 0.5 tsp ground cumin
• 2 tbsp honey
• 400 ml Vegetable broth
• 200 ml dry white wine
• carrot greens (for garnish)

Instructions

1. 1.

   Peel and finely chop the scallions and garlic. Peel the carrots; cut one into sticks, slice the rest into rounds. Wash and halve the cherry tomatoes.

2. 2.

   Heat olive oil in a pot, sauté scallions and garlic until translucent. Add carrot slices and tomatoes, season with salt, pepper, and cumin. Stir in honey, pour in vegetable broth and white wine, bring to a boil, then simmer covered for about 10 minutes. Meanwhile, blanch carrot sticks in lightly salted water for 3-4 minutes until al dente.

3. 3.

   Blend the pot contents until smooth, adjust seasoning with salt and pepper. Serve in soup cups, arrange carrot sticks on top, and garnish with carrot greens.