Creamy carrot soup with orange juice

Ingredients for 4 servings:

• 400 g carrot(s)
• 200 g potatoes
• 1 onion(s)
• 30 g butter
• 1 tsp sugar
• 700 ml vegetable stock
• 250 ml orange juice
• 200 ml cream
• 1 tbsp balsamic vinegar, lighter
• e.g. salt and pepper
• 1 pinch of chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel and roughly dice the carrots, potatoes, and onion. Heat the butter in a saucepan, sauté the vegetables, and sprinkle with the sugar. Sauté over medium heat for 5 minutes. Add the vegetable stock and orange juice. Simmer the vegetables on low heat for 20 minutes. Puree the vegetables. Pour in the cream and stir in the balsamic vinegar. Season the soup with salt, pepper, and chili and whisk briefly again until creamy. Serve the soup and garnish with whipped cream and cress, if desired.