Carrot and Orange Soup

Ingredients for 2 servings:

• 500 g carrot(s)
• 1 bunch of spring onions
• 30 g butter
• 300 ml vegetable stock
• 100 ml orange juice
• salt and pepper
• 1 red pepper
• 2 tbsp crème fraîche
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the carrots and slice diagonally. Slice the spring onions diagonally into rings. Sauté the white parts of the onions and the carrots in the butter. Pour in the vegetable stock and simmer, covered, for 12-15 minutes. Then remove about 1/4 of the carrots and puree the rest, adding the orange juice. Bring the soup back to a boil and season with salt, pepper, and a pinch of sugar. Deseed the chili pepper, thinly slice it, add it with the carrot slices and the green onions, and heat briefly. Serve with the crème fraîche.