Carrot-orange cream soup

Ingredients for 3 servings:

• 2 tbsp oil
• 1 onion(s), finely chopped
• 500 ml vegetable stock
• 1 pinch(s) nutmeg, grated
• 1 pinch(s) allspice
• 1 pinch of chili
• 1 pinch of cinnamon
• 1 pinch of cardamom
• ½ orange(s), the grated peel and the juice
• 350 g carrot(s), cut into 1 cm thick pieces
• 60 ml cream
• 1 tbsp crème fraîche
• 1 tbsp parsley, finely chopped
• 1 garlic clove(s), crushed

Instructions

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

quick and tasty soup

Heat the oil in a saucepan and sauté the onion and garlic. Add the vegetable stock and season with the spices and grated orange zest. Bring the vegetable stock to a boil. Add the carrots and simmer the soup with the lid on for about 15 minutes. Then add the crème fraîche and cream and puree the soup in a blender. Bring back to a boil briefly and stir in the orange juice. Garnish with the finely chopped parsley and serve immediately. Rice vermicelli makes a great soup garnish.