Steer-Clear Sour

Ingredients

• 2 liters vegetable broth
• 800 g carrots
• 1 leek
• 1 red onion
• 2 cloves garlic
• 2 red chilies
• 1 lemon
• 100 ml rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sugar
• 4 eggs
• sunflower oil
• salt and pepper

Method

1. Peel the carrots and cut 4 long, straight pieces of about 20 cm each. Slice the rest thinly.
2. Cut leek into rings, onion into half rings, and finely chop garlic.
3. Heat oil in a large pot. Sauté onion, garlic, and chili for 3 minutes.
4. Add leek and carrot slices, fry for 5 minutes.
5. Pour in the broth, bring to a boil, and simmer for 20 minutes.
6. Meanwhile, boil the eggs for 7 minutes, peel and halve them.
7. Add rice vinegar, soy sauce, sugar, lemon juice, salt, and pepper to the soup.
8. Roughly blend the soup with an immersion blender, keeping some texture.
9. For each bowl, lay a carrot piece diagonally as a 'steering wheel', place the egg halves at 10 and 2 o'clock, and pour the soup around.

Serving notes

• Sprinkle chopped red chili for extra heat.
• Serve with a lemon wedge on the rim for extra sourness.
• Place the carrot 'steering wheel' on the bowl just before serving for a clear silhouette.