Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 1 medium carrot (s)
• 2 bell pepper (s)
• 1 can tomato (s), peeled, 400 g
• 200 ml vegetable stock
• 1 tablespoon olive oil
• 1 tablespoon sugar, brown
• 1 tablespoon ajvar, hot
• salt and pepper
• Paprika powder
• 1 teaspoon oregano
• 1 bay leaf
• 1 pinch (s) cinnamon

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Instructions

1. Roughly chop the vegetables. Heat the olive oil in a saucepan, fry the onions and garlic until translucent, then add the remaining vegetables and sauté briefly. Pour the sugar over it and let it caramelize briefly. Now deglaze with the stock and the canned tomatoes. Season with ajvar and the remaining spices, add the bay leaf and simmer for about 20 minutes until the vegetables are cooked.
2. When the vegetables are soft, remove the bay leaf and puree the soup.
3. Season again to taste and, if necessary, season again.
4. If you like it creamier, you can add a spoonful of yogurt or, if you don`t have to pay attention to the slim line, add creme fraiche.