Summary

Ingredients

• 1 kg carrot (s)
• 2 onions)
• 2 teaspoons vegetable oil
• 1 liter vegetable broth
• 3 orange (s)
• salt
• 1 tablespoon pepper - grains, green, pickled
• 2 tablespoon sour cream or sour cream
• Pepper, whiter
• Sweetener, more liquid, a few drops it

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Instructions

1. Peel the carrots and onions and cut into small cubes. Heat vegetable oil and fry the diced carrots and onions in it for about 4 minutes. Pour in the vegetable stock and cook over medium heat for about 25 minutes.
2. Fillet 2 oranges, catching the juice. Squeeze out the rest of the orange. Take 1/4 of the carrot cubes out of the broth and set aside. Puree the remaining carrot cubes in the broth. Pour in the orange juice and season with salt, pepper and sweetener. Now add the diced carrots with the orange fillets and peppercorns to the soup and heat. Serve the soup on preheated plates with a dollop of sour cream.