Easy recipe for a light and fruity carrot soup. The soup gets a great colour and fruity taste by adding fresh orange juice.


8 carrots

1 large onion

3 garlic gloves

800 ml vegetable broth

200 ml of orange juice (freshly squeezed)

200 g vegan sour cream

10 tablespoons breadcrumbs

some balsamic glaze

olive oil

salt & pepper

some freshly grated chili powder


Peel the carrots and cut it in slices. Peel the onions and the garlic gloves and cut them pieces. Heat some olive oil in a pot and fry the onions and the garlic until soft. Add the carrot slices and roast them. Brew it with hot vegetable broth and the freshly squeezed orange juice and cook the soup for about 20 minutes. Add the vegan sour cream and some chili powder, salt and pepper. Blenderize the soup until foamy.

Serve it with some roasted breadcrumbs and balsamic glaze.

.s. cookingCatrin