Carrot soup

Ingredients

• 500 g carrot
• 1 tbsp neutral oil
• 1 x yellow onion
• 2 clove garlic
• 6 dl vegetable bouillon
• 1 tbsp butter
• ¼ x lemon

Method

1. Cut one carrot into small cubes and set aside. (These are for topping). Cut the rest of the carrots into rough pieces and put them in an ovenproof dish with a little oil. Bake at 200 C for 15-20 minutes until golden and caramelized.
2. Cut the onion and garlic into thin slices and fry them softly in a pot with a little butter. Put in the oven-baked carrot and the vegetable broth, then simmer for 8-10 minutes. Blend everything into a smooth soup with 1 tablespoon of butter in a blender and season with salt, pepper and some lemon juice. (If necessary add more water to the desired thickness).
3. Fry the carrot cubes from before in a frying pan with a little butter, salt and pepper, and top the soup with this, and some crispy bread croutons when serving! Feel free to drizzle some sourcream over the soup when serving!