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
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.