Carrot Tea Soup

Pour boiling hot water over tea and steep for 5 min. Peel and dice the carrots and onions.

Rinse leek, clean and cut into thin rings. Rinse lovage, pluck leaves from stems.

Heat fat, sauté onion, leek, carrots and lovage stems in it. Extinguish with tea.

Add bay leaves and cloves and make about 15 min. Remove bay leaves and cloves and blend vegetables with hand blender.

Mix in crème fraîche and season the soup with salt and lemon pepper. Serve with lovage leaves.

Per person: 110 calories / 445 joules

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