Carrot and orange soup

Ingredients for 4 servings:

• 4 large carrots
• 1 large onion(s)
• 1 tsp oil
• 500 ml vegetable stock
• 100 ml freshly squeezed orange juice, 1 – 2 oranges
• Salt and pepper, from the mill
• 2 tbsp cream
• possibly basil

Instructions

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

Clean and wash the carrots and cut into thin slices. Peel the onions and dice them finely. Sauté the onions in hot oil until translucent. Add the carrots and sauté for 4 to 5 minutes. Pour in the stock. Bring to a boil, then cover and simmer over low heat for about 15 minutes. Puree the soup with a hand blender or in a blender. Wash and halve the oranges and squeeze out 100 ml of the juice. Pour the juice into the soup, stir in, and heat through. Season with salt and pepper. Stir in the cream before serving. Garnish with basil leaves, if desired. Also delicious: roast almond flakes or sunflower seeds without adding any fat and sprinkle them over the soup before serving.