Creamy Carrot Soup - cooking recipe

Ingredients

600 g carrots, peeled and chopped
1 tbsp butter
1 None onion, peeled and chopped
2 None potatoes, peeled and chopped
1 tsp caster sugar
300 ml dry sparkling wine
1 litre vegetable stock
350 ml vegetable oil, for frying
None None Juice of 1/2 lemon
1 tsp cayenne pepper
200 ml whipping cream

Preparation

Set 1 carrot aside. Heat the butter in a saucepan, add the onion and saute for 3-4 mins, stirring. Mix the remaining carrot and potato into the pan and saute for 1-2 mins. Mix in the sugar and season then deglaze the pan with sparkling wine. Pour in the stock and bring to a boil. Simmer for 12-15 mins until the vegetables are tender.
Meanwhile, heat the oil in a saucepan over a high heat until it shimmers. Thinly slice the reserved carrot using a potato peeler.Place the carrot into the pan and cook for 30 seconds until golden. Carefully remove using a slotted spoon and drain on kitchen paper.
Puree the soup using a food processor until smooth. Mix in the lemon juice, cayenne pepper and 1/2 cup of cream. Gently bring the soup to a boil, stirring. Divide the soup between 4 bowls and swirl in some cream. Arrange some fried carrot on top then serve.