Summary

Ingredients

• 1 onion (s)
• 400 g carrot (s)
• 1 chilli pepper (s), red
• 750 g tomato (s)
• 2 tablespoons oil
• 2 star anise
• 3 cardamom pods, crushed
• 2 teaspoons honey
• 250 ml vegetable stock
• 50 ml orange juice
• salt and pepper
• 1 teaspoon coriander
• 1 teaspoon cumin
• 100 g cherry tomato (s)
• 0.5 ½ bunch coriander greens

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Instructions

1. Peel the onion and cut into large cubes. Clean, wash and peel the carrots. 100 g carrots finely, chop the rest roughly. Core and roughly chop the chilli pepper. Wash, clean and roughly dice tomatoes.
2. Sauté the onions, chilli and the coarse diced carrots in the hot oil. Briefly sauté the tomato cubes, star anise, cardamom and honey. Pour in the broth and orange juice. Then season with salt, coriander and cumin, bring to the boil and simmer covered for about 25 minutes. Remove the cardamom and star anise from the soup. Puree the soup finely and strain it through a sieve.
3. Cook fine carrot cubes in boiling salted water for about 3 minutes, remove, rinse with cold water and drain well.
4. Clean the cherry tomatoes, halve or quarter depending on the size. Pluck the coriander leaves and chop.
5. Season the soup one last time with salt, pepper and cumin and serve with the diced carrots, cherry tomatoes and chopped coriander.