Carrot Soup

Ingredients

• 500 g carrots
• 1 tbsp oil
• 1 lime (juiced)
• 2 tsp grated lime zest
• 750 ml vegetable broth
• 1 bay leaf
• 2 tsp cornstarch
• Salt
• Cayenne pepper
• 1 carrot (julienned, for garnish)
• 1 tsp oil
• Lemon balm (for garnish)
• lime zest (for garnish)

Instructions

1. 1.

   Peel carrots and grate into slices. Heat oil in a pot and sauté the carrot slices until lightly browned; add broth and bring to a boil. Add bay leaf and lime zest, cover and simmer for 15-20 minutes over low heat.

2. 2.

   Remove bay leaf. Puree the soup, strain through a fine sieve, then thicken with cornstarch mixed in a little water; bring back to a gentle boil. Season with salt, cayenne pepper, and lime juice.

3. 3.

   Blanch the carrot julienne in boiling salted water for 1 minute, then drain onto a colander and mix with oil.

4. 4.

   Serve the soup in warmed bowls topped with carrot julienne and lime zest, garnished with lemon balm.