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!
