Orange and carrot soup

Ingredients for 4 servings:

• 1 kg carrot(s)
• 2 onions
• 2 tsp vegetable oil
• 1 liter vegetable broth
• 3 oranges
• Salt
• 1 tbsp peppercorns, green, pickled
• 2 tbsp sour cream or sour cream
• Pepper, white
• Sweetener, liquid, a few drops of it

Instructions

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

WW 1 P

Peel the carrots and onions and cut into small cubes. Heat the vegetable oil and fry the carrots and onions for about 4 minutes. Pour in the vegetable stock and cook over medium heat for about 25 minutes. Fillet 2 oranges, reserving the juice. Squeeze the remaining orange. Remove 1/4 of the carrots from the stock and set aside. Puree the remaining carrots in the stock. Pour in the reserved orange juice and season with salt, pepper, and sweetener. Add the removed carrots, orange segments, and peppercorns to the soup and heat through. Serve the soup on warmed plates with a dollop of sour cream.