Spicy carrot cream soup

Ingredients for 8 servings:

• 800 g potatoes
• 200 g carrot(s)
• 2 onions
• 2 red chili peppers
• 2 tbsp butter
• 1 tsp orange peel, grated from an untreated orange
• 250 ml orange juice
• 1 liter vegetable broth, instant
• 250 g sour cream
• salt and pepper
• 1 pinch(s) of sugar
• 2 tsp lime juice
• 2 tbsp coriander leaves

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Fruity – spicy warmer, party soup

Peel and roughly dice the carrots and potatoes. Dice the onions. Halve 1.5 red chilies lengthwise, remove the seeds, and roughly chop. Sauté everything in 2 tablespoons of melted butter. Add the orange juice, vegetable stock, and grated orange zest, bring to a boil, and simmer, covered, over low heat for about 30 minutes. Finely puree the soup with a hand blender. Add the sour cream and bring back to a boil. Season to taste with the spices and lime juice. Finely slice the remaining chili, chop the coriander, and sprinkle both over the soup.