Ingredients
- 250g carrots, peeled
- 4 cups water
- 1 tbs olive oil
- 1 tbs homemade breadcrumbs
- 1 tbs sour cream
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp grated lemon zest
Make it step by step
- Cut the carrots into small pieces and cook in 2 cups of water in a microwave oven in the ovenproof container for about 15 minutes on the MAX or until done.
- Puree carrots in a food processor. Keep the water from cooking.
- Stirring constantly, sauté briefly, breadcrumbs in olive oil. Pour in a little cold water, stir.
- Add the cooking water and another 2 cups of water, stir, season with salt and pepper. Bring to the boil.
- Add the carrot puree, let the soup boil again.
- At the end, stir in sour cream, and lemon zest.
- Serve with whole-grain crackers.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Easy cook - Lak..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.