Tomato Soup with Carrots
Blanch tomatoes in boiling water, peel, remove the stems and cut into cubes. Peel onions and carrots and dice.
Sauté onions and carrots in a saucepan in hot oil until soft, stir in tomato paste and pour in broth. Add tomatoes, cover and simmer over low heat about 20 minutes. Then puree, stir in creme fraiche and season with salt, lemon juice, sugar and cayenne pepper. Place in bowls and serve garnished with basil leaves.