Spicy carrot cream soup

Ingredients for 2 servings:

• 4 large carrots
• 1 onion(s)
• 100 ml cream substitute
• some oil
• some apple cider vinegar
• 2 cloves garlic
• 2 red chili peppers
• some black cumin
• some coriander seeds
• some cinnamon powder
• possibly mint, dried
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian, but also vegan possible

Slice the carrots. Finely dice the onions and finely chop the garlic. Grind or pound some freshly ground black cumin and coriander. Sauté everything in a pot and add a little ground cinnamon. Deglaze with a little apple cider vinegar, add the salt and chili peppers. Add water and simmer the vegetables for about 15 minutes until soft, then puree. Add the cream; vegans can simply use soy cream or another cream substitute. Puree briefly again, diluting with water if necessary, depending on the desired consistency. Season with salt, chili, or a little dried mint as desired. Then let it heat up for another 5 minutes; do not boil, so the cream doesn’t curdle.