Summary

Ingredients

• 1 large can (s) carrot (s), diced
• 1 red pepper (s)
• 1 pepper (s), orange
• 1 onion (s)
• 3 tablespoon oil (sunflower oil)
• 1 tablespoon vegetable stock, instant
• 125 ml orange juice
• 1 teaspoon curry powder
• 1 teaspoon paprika powder, noble sweet
• 2 tablespoon crème fraîche
• salt
• pepper
• 1 tablespoon lovage, chopped
• 600 ml water

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Instructions

1. Drain the carrot cubes. Wash, clean and roughly cut the peppers into pieces. Cut 1/4 of each piece of pepper into small cubes and put them back for sprinkling. Peel the onion and chop finely.
2. Heat the sunflower oil in a saucepan and briefly fry the carrot cubes, bell pepper pieces and onion cubes in it. Pour 600 ml of water, stir in the vegetable stock and bring to the boil. Cook in a closed pot for about 10 minutes, then puree the vegetables with a hand blender. Add the orange juice, curry powder, paprika powder and crème fraiche and simmer for another 3 minutes. Season to taste with salt and pepper.
3. Pour the soup into plates and serve sprinkled with diced paprika and chopped lovage.