Lemon and Carrot Soup

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Lemon and Carrot Soup
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
191
calories
Calories

Healthy, because

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Nutritional values

IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.

If you have some time, do the Vegetable broth but once you do it yourself - then you can not only use your personal favourite vegetables, but also avoid unnecessary additives such as sugar.

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories191 kcal(9 %)

Ingredients

for
4
Ingredients
720 grams carrots
½ stalk Leeks
240 grams floury potatoes
2 fresh lemons
1 tablespoon Canola oil
1000 milliliters Vegetable broth
1 sprig Lemon balm
50 grams Crème fraiche
Iodized salt (with fluoride)
cayenne pepper
Lemon balm (for garnishing)
How healthy are the main ingredients?
carrotpotatoLeeklemoncayenne pepper

Preparation steps

1.

Peel carrots and cut 150 grams (approximately 5 ounces) into very fine strips. Cut remaining carrots into pieces. Cut leek lengthwise, rinse and cut into rings. Peel potatoes, rinse and dice. Rinse lemons in hot water and wipe dry. Grate zest and squeeze juice from both lemons.

2.

Heat butter in a saucepan and saute carrot pieces, leek and diced potatoes for a few minutes. Add broth. Add lemon juice and half of lemon zest, bring to a boil, cover and simmer for about 20 minutes. Puree soup finely. Simmer down or add more broth to reahc desired consistency. Add crème fraîche and season with salt, lemon juice and cayenne pepper.

3.

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

4.

Pour soup into bowls, top with carrot and lemon strips, garnish with lemon balm leaves and serve.