Carrot soup with caramel peppermint drizzle

Today’s recipe is from a fellow Tweep, @_rem__. For 2 servings you need ca. 400g carrots, 1 small leekstalk and 1 shallot onion. Finely chop the onion and sweat it in some butter.

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Add the sliced and diced leek and carrots.

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Then pour 5dl veggie broth over the veggies, bring to the boil and then cook at a moderate heat for 30 minutes with the lid on the pot.

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Then blend the soup in the mixer.

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Pour it back into the pot, add 100g crème fraiche and season with salt and pepper.

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For the caramel sauce, caramelize 50g sugar, then add 50ml water to dissolve it. I like adding a personal touch to recipes so I chopped in a few peppermint leaves.

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Rather than mixing the caramel into the soup as suggested in the recipe, I drizzled a generous bit on top. Looks prettier and lets you taste the soup with and without the caramel.

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Pretty to look at and very tasty!

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