Carrot Soup

4 SERVINGS

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INGREDIENTS

2 tablespoons of olive oil
100 g of white onion (finely chopped)
400 g of carrot (unpeeled and cut into smaller pieces)
1 tablespoon of brown sugar
1 pinch of ground chili
2 tablespoons of lemon juice
800 ml of vegetable broth
Salt
Pepper
100 g of Greek yogurt (0% fat)

INGREDIENTS FOR SERVING

Sour Cream
Chives
Chili Flakes

YOU MIGHT NEED

Cooking Utensils

INSTRUCTIONS

1
In a large pot, heat 2 tablespoons of olive oil over medium heat.
2
Once the oil is hot, add finely chopped onion with unpeeled carrot pieces to the pot and sauté until golden brown for 6–7 minutes over medium heat.
3
Then add brown sugar, a pinch of ground chili, 2 tablespoons of lemon juice, salt, and pepper to the pot and pour in 800 ml of vegetable broth. Cover the pot with a lid and cook everything over medium heat for 13–15 minutes.
4
Next, reduce the heat to low, add Greek yogurt to the pot, and simmer for another 3–4 minutes.
5
Finally, turn off the heat and blend the contents of the pot with an immersion blender until smooth. Divide the finished soup into 4 bowls and serve.

SERVING TIP

1
Serve the soup with sour cream, finely chopped chives, and chili flakes.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.