Carrot-lemon soup

ingredients

750 g carrots 1 pk lemon 1 pk lime 80 g cane sugar 50 g butter 100 ml white wine 750 ml water a little salt a little ground nutmeg a little pepper

procedure

1. Cut the carrots into rounds and fry them in butter, add the zest and juice of the lemon and lime, let the sugar caramelize, pour in the wine, let it boil briefly, pour in the water and simmer for 15-20 minutes. 2. Blend the cooked carrots, season with salt, nutmeg and pepper.