Cut the carrots in half lengthwise and cut the halves diagonally in half. Quarter the shallots. Chop the parsley, tarragon and thyme leaves.
Bring the soup to a boil. Pour in the carrots and shallots and simmer with the lid on for ten minutes until just tender. Then remove the lid and simmer until the liquid is almost completely cooked.
Add the butter and sugar, stirring just until the carrots are slightly shiny. Fold in the culinary herbs and season strongly with salt and freshly ground pepper.
Goes well with pasta, long grain rice, potatoes, barley, millet, kukuruz.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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