Summary

Ingredients

• 4 large carrots, peeled and cut into medium-sized pieces
• 1 medium onion (s), peeled, cut into half rings
• 400 ml vegetable stock, hot
• 1 tablespoon oil, e.g. sunflower oil
• salt and pepper
• 1 teaspoon, leveled turmeric
• 1 teaspoon, leveled curry powder
• 1 pinch (s) cumin

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Instructions

1. First fry the carrot pieces and onion rings in the oil a little, then season with salt and pepper. After a few minutes add the spices and then deglaze with the hot vegetable stock and simmer for about 15-20 minutes. Then puree, holding the hand blender straight and cover the rest of the pot with a tea towel so that the whole kitchen does not splatter.
2. Tip:
3. For better binding, you can add a dash of cream and then bring the soup to the boil again, or add a large potato from the start. Even if someone likes it spicy, it can also be seasoned with paprika powder.
4. One or two crispy slices of bread go well with this.