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.
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
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.