This soup is packed full of vitamins and is the perfect immune booster on a cold day!
Ingredients (4 servings):
600 g carrots
2 shallots
1 tablespoon of rapeseed oil
3 cups (700 ml) vegetable stock
2 tablespoons of unsweetened sea buckthorn pulp
1/4 cup (50 g) cream
Preparation:
Wash, peel and coarsely chop the carrots. Peel and finely dice the shallots. Heat rapeseed oil in a pot and sauté the shallots in it. Then add the carrots, steam briefly and deglaze with vegetable stock. Cover and simmer for 25 minutes at low heat, stirring occasionally. Puree the carrots, mix in the sea buckthorn pulp and then add the cream. Season with salt and pepper and serve immediately. Enjoy!
Metabolic Balance Blog 