Summary

Ingredients

• 800 g potato (s)
• 200 g carrot (s)
• 2 onions)
• 2 chilli pepper (s), red
• 2 tablespoon butter
• 1 teaspoon orange peel, rubbed off an untreated orange
• 250 ml orange juice
• 1 liter vegetable stock, instant
• 250 g sour cream
• salt and pepper
• 1 pinch (s) sugar
• 2 teaspoons lime juice
• 2 tablespoon coriander greens

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Instructions

1. Peel and roughly dice the carrots and potatoes. Dice the onions. Halve 1.5 red chilli peppers, remove seeds and roughly chop. Braise everything in 2 tablespoons of melted butter.
2. Top up with orange juice, vegetable stock and the grated orange peel, bring to the boil and cook covered over a mild heat for about 30 minutes. Finely puree the soup with the cutting stick. Add the sour cream and bring to the boil again. Season to taste with the spices and lime juice.
3. Cut the rest of the chilli pepper into fine rings, chop the coriander leaves and sprinkle both over the soup.