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.
Add the sliced and diced leek and carrots.
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.
Then blend the soup in the mixer.
Pour it back into the pot, add 100g crème fraiche and season with salt and pepper.
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.
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.
Pretty to look at and very tasty!