Carrot and orange soup with thyme

Ingredients for 4 servings:

• 500 g carrot(s)
• 1 tbsp butter
• 1 small onion(s)
• 150 ml orange juice
• 1 liter vegetable broth
• 1 tsp thyme, dried (or 4 tsp fresh)
• salt and pepper
• possibly sour cream
• Nutmeg, grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

vegetarian

Peel and slice the carrots. Fry in a large pot with the heated butter for 10 minutes, stirring occasionally. Peel and roughly dice the onion. Add to the pot along with the orange juice and vegetable stock and bring to a boil. Season with thyme, salt, and pepper. Cover and simmer for another 20 minutes. Let cool slightly, then puree with an immersion blender. If you like, serve the soup in a soup bowl with a dollop of sour cream and grated nutmeg.