Recipe for a fruity and light, vegan carrot soup. By using freshly squeezed orange juice, the soup is very fruity and gets a great color.


8 carrots

1 large onion

3 garlic cloves

800 ml vegetable soup

200 ml of orange juice (freshly squeezed)

200 g vegan sour cream

10 tablespoons breadcrumbs

balsamic reduction

olive oil

salt & pepper

some freshly grated chili powder


Peel the carrots and cut it in slices. Peel the onion and the garlic cloves and cube it in small pieces. Heat it in olive oil and roast the onions and the garlic. Add the carrots and roast it. Brew it with hot vegetable broth and the freshly squeezed orange juice. Cook the soup for about 20 minutes. Flavour it with some chili powder, salt and pepper. Blenderize it and add the vegan sour cream. Blenderize the soup again until foamy.

Roast the breadcrumbs in less olive oil and serve the soup with the roasted breadcrumbs and the balsamic reduction.

.s. cookingCatrin