Carrot Soup with Sheep Cheese and Caraway

Ingredients

• 2 onions
• 400 g Carrots
• 30 g Butter
• 3 pinch sugar
• 600 ml Vegetable Broth
• 1 tsp Caraway seeds
• Salt
• pepper (ground)
• 100 g crème fraîche
• 100 g Feta

Instructions

1. 1.

   Peel and dice the onions and carrots. Heat the butter in a pot, sauté the onions and carrots until softened. Sprinkle with sugar and deglaze with vegetable broth. Bring to a boil and simmer at medium heat for about 10 minutes.

2. 2.

   Blend the mixture finely in a blender, then return to the pot and bring to a gentle boil again. Stir in caraway seeds and crème fraîche, and let it simmer on low heat for another ~5 minutes. Meanwhile crumble the feta cheese. Serve the soup in bowls and sprinkle with the crumbled cheese.