Carrot {tea} soup with carrot chips

Preparation time: 1 h 10 minutes Amount: 4 servings

Ingredients

500 g carrots

2 tbsp olive oil

1 large onion

850 ml vegetable soup

125 ml fat-reduced beater {alternative: sour cream)

1 heaped tsp lemon grean tea

salt & pepper

1 teaspoon freshly grounded ginger

optional: 1 shot of orange juice

for thee carrot chips:

2 medium sized carrots

some olive oil

salt

pepper powder

some roasted sesame for garnishing

Preparation

For the carrot chips:

Preheat the oven to approx. 130 degrees. Clean & peel the carrots. Place the carrot strips in a large bowl, season with olive oil, salt and some pepper powder and mix all the ingredients. Place a baking paper on a baking plate. Spread the carrot stripes on it and bake in the oven for one hour at 130-140 degrees until cripsy.

For the soup:

Peel the onion and dice it finely. Peel the carrots and cut them into slices. Heat some olive oil in a pot, steam the onions, add the carrot slices and roast them for a few minutes while stirring. Remove the vegetable soup and simmer it for about 15 minutes at medium heat. Put the tea into a tea bag or a tea egg and simmer it for five to eight minutes, then remove the tea egg. Puree the soup, stir in the freshly grated ginger, add the cooking cream and mix again. Season the soup with salt and pepper. Fill the soup in bowls, garnish with the carrot chips and some freshly roasted sesame. If you like, you can add some freshly squeezed orange juice.