Carrot and pepper soup

Ingredients for 4 servings:

• 1 gr. can/n carrot(s), diced
• 1 bell pepper(s), red
• 1 bell pepper(s), orange
• 1 onion(s)
• 3 tbsp sunflower oil
• 1 tbsp vegetable stock powder
• 125 ml orange juice
• 1 tsp curry powder
• 1 tsp sweet paprika powder
• 2 tbsp crème fraîche
• Salt
• pepper
• 1 tbsp lovage, chopped
• 600 ml water

Instructions

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

Drain the diced carrots. Wash and trim the bell peppers, and roughly chop them. Cut 1/4 of each bell pepper into small cubes and set these aside for sprinkling. Peel and finely chop the onion. Heat the sunflower oil in a saucepan and briefly fry the diced carrots, bell peppers, and onion. Pour in 600 ml of water, stir in the vegetable stock, and bring to a boil. Cook in a covered pan for about 10 minutes, then puree the vegetables with a hand blender. Add the orange juice, curry powder, paprika powder, and crème fraîche and simmer for another 3 minutes. Season with salt and pepper. Ladle the soup into bowls and serve sprinkled with diced bell peppers and chopped lovage.