Summary

Ingredients

• 2 medium onion (s)
• 5 thick carrot (s)
• 1 bell pepper (s), red or yellow
• 1 piece (s) celery (about the size soup greens)
• 1 tablespoon mustard, medium hot
• 100 ml cream
• water or vegetable broth
• salt and pepper
• Cayenne pepper
• possibly crème fraîche
• possibly parsley

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Instructions

1. Clean all vegetables. Dice the onions, cut the carrots into slices, roughly dice the paprika and celery.
2. Fry the onions in a little oil, add the carrots and celery and sauté. Then add the pepper cubes and fry them briefly. Season with salt and pepper. Then stir in a generous tablespoon of mustard and sweat, deglaze with about 1/4 liter of water (or vegetable stock) and simmer for about 10 minutes until the carrots are cooked through.
3. Now puree everything largely creamy with the hand blender, more or less as you like (we prefer it a little bit more chunky. If it gets too thick, add a little more water or stock). Add the cream and season with black pepper and cayenne pepper. Serve with a dollop of creme fraîche (or sour cream) and parsley to taste.