Roast Carrot Soup with Dill Creme - Rostad morotssoppa med dillkräm

ROAST CARROT SOUP WITH DILL CREME

Rostad morotssoppa med dillkräm

Serves 4

Soup:

2.2 lbs carrots

2 tablespoons olive oil

5.2 cups water

2 vegetable bouillon cubes

1 tablespoon grated fresh ginger

0.8 cup heavy cream

1 lime

salt, pepper

Dill creme:

0.8 cup creme fraiche

approx 1 oz fresh dill

salt, pepper

Decoration:

some chili flakes

some fresh dill

Preheat oven to 437F.

Peel and slice the carrots in pieces. Place in an oven-proof pan, drizzle with olive oil and roast in the middle of the oven until tender, about 20 minutes. 

Meanwhile, bring water and bouillon cubes to a boil. When the carrots are done, add them to the boiling water together with ginger. Mix the soup until completely smooth with a hand mixer. Add cream and flavor to taste with lime juice, salt and black pepper.

Dill creme:

Mix creme fraiche with dill and flavor to taste and black pepper. Store cold until serving.

Decorate with chili flakes for additional spice together with fresh dill. Serve with some sourdough bread and dill creme.

Enjoy!

Bella