Carrot & orange cream soup

 - 400 g carrots

 - 1 potato

 - 1 liter water (veg.broth)

 - 2 tsp  sugar

 - 2 tBsp olive oil

 - 200 ml orange juice

 - 1/2 cup milk

 - chive, salt and pepper

1. Cut the carrots and potatoes into the cubes, fry in a pan with olive oil over low heat for several minutes. Gradually add hot water, sugar, salt and pepper.  Cover and simmer for about 45 minutes.

2. Cool it down, add orange juice, milk and grind everything in a food processor.  Serve with the croutons and chives.

Carrot & orange cream soup