Spicy carrot soup

Ingredients for 4 servings:

• 600 g carrot(s), diced
• 1 bell pepper(s), yellow, finely chopped
• 2 onions, diced
• 1 tbsp ginger, chopped
• 1 tsp sweet paprika powder
• 2 tbsp tomato paste
• 1 tbsp spice mix (harissa)
• 1 liter vegetable broth
• olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with ginger, harissa, paprika powder

Fry the diced onion in hot olive oil. Sprinkle with paprika and add the ginger. Now add the diced carrots. Don’t forget to stir occasionally – nothing should burn. After about 5 minutes, add the diced bell peppers. Add the tomato paste and harissa and mix everything well. Deglaze with vegetable stock. Let the soup simmer for about 20 minutes, then puree. Season with salt and pepper. Serve hot. Tips: Croutons toasted in olive oil with garlic and paprika go particularly well with this soup. For the perfect garnish for the orange-colored soup, mix a little olive oil with cilantro leaves (in a hand blender or blender) and drizzle over the soup. This also works with parsley.