Peel the carrots and cut into slices.
Remove the dark green from the spring onions and cut the rest into strips.
Chop parsley, mix spices in a bowl or mortar with salt and garlic.
Sauté pine nuts in olive oil – add spring onions and carrots – add herb mixture.
Pour in clear soup and simmer covered for 10 minutes.
Carrots will be cooked and juicy.
Season with the juice of a lemon, parsley and a little black pepper.
Ideal with meat, fish, grilled or solo.
Veal, beef or poultry broth.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!