Carrot and chili cream soup

Ingredients for 2 servings:

• 350 g carrot(s)
• 150 g potatoes
• 50 ml orange juice, freshly squeezed
• 130 g cream
• 500 ml vegetable stock
• 2 peppers, red, hot, fresh
• 2 pinches of sambal oelek
• 3 leaves of parsley, flat
• salt and pepper
• 1 shallot(s)
• some crème fraîche

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

A sweet and spicy soup that’s guaranteed to please everyone. Super quick to prepare. It’s perfect as a starter for many meals.

Finely dice the shallot and sauté in a little sunflower oil. Deglaze with vegetable stock and add the peeled and diced vegetables. Cook until the vegetables are soft. Finely chop the chili and add it to the vegetables along with the orange juice and cream. Add a pinch of sambal oelek. Blend everything with a hand blender until smooth. Simmer on low heat for another 10 minutes. Before serving, stir in some of the chopped parsley and season with salt and pepper. Garnish with a little crème fraîche and the remaining sambal oelek and parsley.