Purple Carrot Cream Soup with Walnuts

Ingredients

• 400 g cooked beetroot (pre-cooked, vacuum sealed)
• 1 Red Onion
• 600 g purple carrots (6 carrots)
• 1 tbsp Rapeseed Oil
• 500 ml vegetable broth
• 45 g walnut kernels (3 tbsp)
• 4 sprigs thyme
• Salt
• Pepper
• nutmeg
• 80 g sour cream (4 tbsp; 10% fat)

Instructions

1. 1.

   Cut the beetroot into pieces. Peel and chop the onion. Clean the carrots, wash thoroughly, and cut into pieces.

2. 2.

   Heat oil in a pot. Sauté onion and carrots for 4 minutes over medium heat. Add broth and beetroot and cook for 12 minutes over medium heat until tender.

3. 3.

   Meanwhile, chop walnuts and roast them in a hot pan without fat for 3 minutes over medium heat. Wash thyme and pat dry.

4. 4.

   Puree the soup with an immersion blender until smooth, season with salt, pepper, and freshly grated nutmeg. Serve in soup cups, top each with a dollop of sour cream, sprinkle with walnuts, and garnish with thyme sprigs.