Cream of Carrot and Orange Soup

For the carrot-orange cream soup, first clean, wash and coarsely dice the carrots. Peel and finely chop the onion. Heat Rama Culinesse and sauté the vegetables in it. Add the chicken soup, bring everything to the boil briefly and cook over medium heat for 20 minutes. In the meantime, squeeze one orange and pour the juice through a sieve. Peel the other orange so that the white skin is also removed. Then cut the fillets out of the separating skins. Rinse dill, shake dry and pluck. Set aside some dill for garnish, finely chop the rest. Finely puree the carrots with a blender or hand blender. Add the orange juice and Rama Cremefine to simmer. Season the soup with the spices, add the dill. Stir the carrot-orange cream soup well again before serving. Add the orange fillets and garnish with the dill flags.

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