Cold carrot soup

Ingredients:

Soup

• 450 g frozen chopped carrots, slightly defrosted
• 1-2 cups chicken broth
• 0.5 cups crème fraîche
• 1/2 cup frozen pearl onions, thawed slightly
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp. maple syrup
• 1 teaspoon grated ginger root
• 0.5 tsp hot Hungarian paprika
• A pinch of nutmeg

For serving

• 1/4 tbsp. chopped pecans
• Grated zest of 1 lemon

Preparation:

1. Soup:
   
   Place carrots, 1 cup chicken broth, crème fraîche, onion, lemon juice, maple syrup, ginger, paprika, and nutmeg in a high-power blender.
2. Blend until smooth. If needed, add a little more broth to make the soup runny. Taste and add salt. Blend, taste again, and add salt if needed. Refrigerate.
3. In a small, dry skillet over medium heat, toast the pecans, lemon zest, and a few grinds of black pepper. Stir and toast until the nuts and lemon are fragrant.
4. Ladle the chilled soup into bowls and serve with toppings.