African carrot soup

Ingredients for 2 servings:

• 4 large carrots, peeled, cut into medium-sized pieces
• 1 medium-sized onion(s), peeled, cut into half rings
• 400 ml vegetable broth, hot
• 1 tbsp oil, e.g. sunflower oil
• salt and pepper
• 1 tsp, leveled turmeric
• 1 tsp, leveled curry powder
• 1 pinch(s) cumin

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Own invention, something different

First, fry the carrot pieces and onion rings in oil, season with salt and pepper. After a few minutes, add the spices, then deglaze with the hot vegetable stock and simmer for about 15-20 minutes. Then puree, keeping the blender level and covering the rest of the pot with a tea towel to prevent it from splashing all over the kitchen. Tip: For a better consistency, you can add a dash of cream and then bring the soup back to the boil, or add a large potato from the beginning. If you like it spicy, you can also add more paprika. One or two slices of crusty bread go well with this.