Cream of pepper soup

Ingredients for 3 servings:

• 2 tbsp olive oil
• 1 half onion(s)
• 1 spring onion(s)
• 1 clove(s) garlic
• 3 tbsp tomato paste
• 150 ml orange juice
• 500 ml water
• 4 tsp, heaped vegetable broth, instant
• 1 large carrot(s)
• 5 red bell peppers
• salt and pepper
• Thyme
• sweet peppers
• Paprika, rose-hot
• chili powder
• 1 shot of milk
• 2 tbsp, heaped cream cheese, natural
• 2 pinches of sugar
• 1 shot of balsamic vinegar, dark
• 1 dashes lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Low-carb

Peel and finely dice the onion, trim the spring onion and slice into thin rings, and press the garlic. Trim, quarter, and peel the bell peppers. It’s a bit tedious, but it’s worth it. Peel the carrot and slice it thinly using a cucumber slicer, so everything cooks the same amount of time. Heat the olive oil in a pan and sauté the onion until translucent, then add the spring onion and sauté briefly. Add the garlic and tomato paste, fry briefly, and then deglaze with the orange juice. Add the water and vegetable stock and mix everything well. Add the spices to your taste; I like to spice things up a bit. Simmer the prepared bell peppers and carrot in the stock for about 20 minutes until soft. Then puree everything finely with a hand blender. Finally, stir in the milk and cream cheese and season with sugar, balsamic vinegar and lemon juice.