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My Holy Basil is ready for the first harvest. I didn't know anything about this kind of basil, and I find out that it's very delicate, and it remembers me lemon or orange aroma.

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I added holy basil to this summer soup.



Carrot Soup with Basil

Ingredients
2 carrots
1 onion
100ml vegetable broth
10 holy basil leaves (or other basil)
50ml whole yogurt
50g Gruyere cheese
butter

Directions
Mince finely carrots and onion. Cook with butter low heat for 20 minutes, until tender.
Add vegetable broth, minced basil leaves, yogurth and cheese.
Cook five minutes until cheese is melted.

This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).

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