Carrot Orange Soup

For the carrot-orange soup, chop the onion and sauté in hot sunflower oil.

Chop the carrots and add them as soon as the onions are translucent. Sauté briefly.

Then add about 400 ml of water. Add the soup seasoning and simmer until the carrots are soft.

Puree and season with salt, pepper and nutmeg. Remove from heat and stir in the orange juice.

Garnish the carrot-orange soup with a dollop of whipped cream, 1-2 orange fillets and fresh parsley.

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