Creamy Carrot Soup

Peel the carrots and potatoes and cut them into smaller pieces. The smaller you cut them, the faster the soup will cook. Peel the onion and garlic. Dice the onions and grate or chop the garlic. It is not important how finely the vegetables are chopped, as everything is blended at the end.

Heat a pot to 150 ºC and add oil. Add the onions and garlic and fry until the onions are translucent. Then add the chilli, cumin, coriander and turmeric and let them fry a bit. Add the carrots, potatoes, water and stock cube. Reduce the heat to 102 ºC and let the soup simmer for about 20 minutes with the lid on, until the carrots and potatoes are tender. The smaller the pieces, the shorter the cooking time.

While the soup is simmering, you can prepare the toppings for the soup. Heat a frying pan to 175 ºC and add the bacon. Fry until they are as crispy as you prefer. Transfer them to a paper towel to drain off the fat. Rinse the snap peas and cut them into smaller pieces. Rinse the spring onions, cut off the ends and cut into thin rings.

Blend the soup with an immersion blender, it should be smooth and creamy. Alternatively, you can use a regular blender. Blend the soup in batches, taking care that the hot soup does not create a vacuum in the blender. Add the cream and season with lemon juice, salt and pepper. Serve the soup topped with sour cream, bacon, snap peas and spring onions.