Paprika-carrot soup

Ingredients for 2 servings:

• 2 m.-sized onion(s)
• 5 thick carrots
• 1 bell pepper(s), red or yellow
• 1 piece(s) of celery (about the size of soup greens)
• 1 tbsp mustard, medium hot
• 100 ml cream
• e.g. water or vegetable broth
• salt and pepper
• Cayenne pepper
• possibly crème fraîche
• possibly parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

with mustard and cream – creamy and spicy

Clean all the vegetables. Dice the onions, slice the carrots, and roughly dice the bell peppers and celery. Sauté the onions in a little oil, add the carrots and celery, and sauté. Then add the diced bell peppers and fry briefly. Season with salt and pepper. Stir in a generous tablespoon of mustard and sauté, then deglaze with about 1/4 liter of water (or vegetable stock) and simmer for about 10 minutes, until the carrots are tender. Now puree everything with a hand blender until almost smooth, more or less to taste (we prefer a bit chunkier. If it gets too thick, add a little more water or stock). Add the cream and season generously with black pepper and cayenne pepper. Serve with a dollop of crème fraîche (or sour cream) and parsley, if desired.