Summary

Ingredients

• 600 g carrot (s), preferably oranic
• 0.25 liter ¼ milk (1.5% fat)
• 2 spring onion (s)
• 1 medium pointed peppers
• 0.5 liter ½ vegetable stock
• olive oil
• salt and pepper
• nutmeg

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Instructions

1. Peel and slice the carrots. The thinner the slices, the faster the carrots will be soft-cooked. Core and roughly chop the pepper.
2. Chop the spring onions and fry them in a little olive oil. After a short time add the carrots and peppers and fry everything. Deglaze with half a liter of vegetable stock. Simmer the soup for 10-15 minutes until the carrots are tender. Puree finely or slightly chunky with a blender to taste. Add the milk and bring to the boil. Add more milk if necessary.
3. Season with salt, pepper and nutmeg and serve.
4. Here, fat and cream are deliberately avoided, but the taste does not suffer as a result.