Sunshine soup

Name: sunshine soup
Cook time: 25 min
Total time: 85 min
Yield: 4
Cuisine: French
Ingredients: 3 shallot; 450 g winter carrot; 4 el traditional olive oil; 1 lemon; 1 cm fresh ginger; 1,1 liter tap water; 3 garden herbal bouillon; 8 g fresh thyme container of 15 g; 1 Red onion; 1 el dark brown sugar

Sunshine carrot soup with ginger and a touch of lemon

1,1 liter tap water
3 garden herbal bouillon
8 g fresh thyme container of 15 g
1 Red onion
1 el dark brown sugar

Kitchen Stuff

1 blender

Directions

Cut the shallots. Peel the winter carrot, halve in length and cut into ½ cm pieces.
Heat the oil in a soup pan and add the shallots and carrot. Bake 10 minutes on medium heat. Change regularly.
Clean the lemon, grate the yellow skin of the lemon and squeeze out half of the fruit.
Slice the ginger. Add the grater, juice and ginger to the carrots. Bring the water to a boil.
Add the boiling water and the bouillon tablets. Bring to the boil and simmer for 1 hour on low heat.
Meanwhile, spray the leaves of the sprigs of thyme. Cut the red onion.
Heat the oil in a frying pan and fry the thyme leaves for 1 min. Add the red onion and cook for 2 min.
Add the sugar and cook on low heat for 15 minutes until the sugar is caramelised. Stir frequently. Turn off the heat and let it stand.
Remove the pan of soup from the heat and puree with the stick mixer. Season with salt and pepper.
Spread the caramelized onion over the soup bowls and spoon the soup.