Carrot Soup with Roasted Seeds

Ingredients

• 300 g Carrots
• 50 g Sweet potatoes, peeled and diced
• 1/2 pcs Small onion, finely chopped
• 50 ml Meggle UHT half fat cooking cream 10%
• 20 g Butter
• 1 tbsp Fresh ginger, grated finely
• 3 clove Garlics
• 20 g Sunflower seeds, roasted
• 20 g Pumpkin seeds
• 20 g Flaxseeds
• 1 g Salt and freshly ground black pepper to taste
• 1 g Lemon juice (a few drops)

Method

1. Finely chop the onion. Sauté it in a little butter until translucent, then add the cleaned, grated ginger and garlic, and sauté for another 1-2 minutes.
2. Add the washed, peeled, and sliced carrots to the onion, followed by the diced sweet potato.
3. Sauté the vegetables for 1-2 minutes on the onion base, then pour in enough water to just cover them. Cover and simmer until the vegetables are tender.
4. Let the cooked vegetables cool slightly, then puree them with an immersion blender. Mix the cream it to the soup. Return the soup to the heat, and while constantly stirring, heat it until it boils. Adjust the flavor with a little lemon juice, salt, and pepper.
5. Dry roast the seeds in a non-stick pan until fragrant, then sprinkle them on top of the cream soup before serving.