Creamy Carrot Soup

• 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

1. 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.
2. 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.
3. 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.

carrots, butter, onion, potatoes, sugar, sparkling wine, vegetable stock, vegetable oil, lemon, cayenne pepper, whipping cream

Taken from recipes-plus.com/api/v2.0/recipes/16362 (may not work)