Summary

Ingredients

• 2 tablespoons oil
• 1 onion (s), finely chopped
• 500 ml vegetable stock
• 1 pinch (s) nutmeg, grated
• 1 pinch (s) allspice
• 1 pinch (s) chilli
• 1 pinch (s) cinnamon
• 1 pinch (s) cardamom
• 0.5 ½ orange (s), the grated zest and the juice from it
• 350 g carrot (s), cut into 1 cm thick pieces
• 60 ml heavy cream
• 1 tablespoon crème fraîche
• 1 tablespoon parsley, finely chopped
• 1 clove (s) garlic, pressed

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Instructions

1. Heat the oil in a saucepan and fry the onion with the garlic in it. Add the vegetable stock and season with the spices and the grated orange peel. Bring the vegetable stock to a boil. Now add the carrots and cook the soup for about 15 minutes with the lid closed. Then add the crème fraiche and cream and puree the soup in a blender. Bring to the boil again briefly and stir in the orange juice. Garnish with the finely chopped parsley and serve hot immediately.
2. Rice vermicelli go very well as a soup.