Vegan Carrot Soup

Ingredients

• 1 tbsp toasted almond flakes
• 1 onion
• 400 g young carrots
• 1 tbsp Olive Oil
• 300 ml instant vegetable broth
• iodized salt
• white pepper (from grinder)
• 4 fresh apricots
• 3 tbsp Lemon juice
• Watercress

Instructions

1. 1.

   Toast almonds in a non-stick pan without fat, then remove. Peel and finely chop the onion. Brush carrots clean and cut into small pieces. Heat oil in a pot, sauté onion and carrots until golden yellow.

2. 2.

   Deglaze with vegetable broth, season with salt and pepper, and simmer for about 10 minutes. Boil apricots in water to loosen skins, peel, halve, pit, and chop; add to the carrots. Puree everything finely with an immersion blender. Season soup with lemon juice, salt, and pepper. Finely chop watercress. Sprinkle vegan carrot soup with almonds and watercress before serving.