Lemon Carrot Soup

Ingredients

• 720 g carrots
• 0.5 stalk leek
• 240 g waxy potatoes
• 2 untreated lemons
• 1 tbsp Rapeseed Oil
• 1 l vegetable broth
• 1 stem lemon balm (and lemon balm for garnish)
• 50 g crème fraîche
• Salt
• Cayenne pepper

Instructions

1. 1.

   Peel the carrots and cut 150 g into very fine strips or shave. Cut the remaining carrots into pieces. Slice the leek lengthwise, wash, trim and cut into rings. Peel, wash and dice the potatoes. Rinse lemons hot under running water and dry rub them. Strip the zest of one lemon into strips and squeeze both lemons for juice.

2. 2.

   Sauté the carrot pieces, leek and potato cubes in hot butter briefly, then deglaze with broth. Add the lemon balm and half of the lemon zest, bring to a boil, cover and simmer gently for about 20 minutes until tender. Remove the lemon balm from the soup and puree finely. If needed, let it reduce slightly more or add a bit more broth. Stir in the crème fraîche and season with salt, lemon juice and cayenne pepper.

3. 3.

   Blanch the carrot strips and remaining lemon zest in boiling salted water for about 1 minute, drain and set aside.

4. 4.

   Plate the soup with carrot and lemon strips and garnish with lemon balm before serving.