Carrot Soup with Dried Tomatoes

Ingredients

• 500 g carrots
• 150 g leeks
• 1 EL olive oil
• 800 ml vegetable broth
• 1 bay leaf
• 1 TL freshly grated ginger
• 1 EL fresh chopped marjoram
• 4 dried tomatoes
• 150 ml buttermilk
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel the carrots and roughly chop them. Dice 50 g very finely and set aside. Clean the leeks, wash, and slice the white part into rings.

2. 2.

   Sauté the coarsely chopped vegetables in hot oil for about 3 minutes while stirring. Add the broth and bring to a boil. Add the bay leaf, ginger, and marjoram; cover and simmer on low heat for about 10 minutes.

3. 3.

   Slice the dried tomatoes into fine strips. Remove the bay leaf from the soup, stir in the buttermilk, then puree the soup. Season with salt and pepper to taste. Sprinkle with the carrot cubes and tomato strips before serving in cups.