Carrot and orange soup

750 g clear vegetable broth

500 g carrots

100 ml 35% fat cream

4 orange

2 pod of hot peppers

2 onions

1 bay leaves

1 Art. l. vegetable oil

1 Art. l. honey

? h. l. white pepper

2 curly parsley sprigs

salt

Finely chop the onion and fry in butter until golden brown, add the carrots, cut into large cubes, bay leaf, pepper, seeded, pour 2 tablespoons broth, simmer for 8-10 minutes under the lid.

Connect the vegetables with the remaining broth, cook for another 15 minutes, then rub with vegetable broth through a sieve, removing the bay leaf and pepper.

Clear 3 oranges, remove grain, squeeze the juice and pour it into the soup, salt and pepper and add to the soup honey boil.

Divide the remaining oranges into slices. Whip the cream.

Before serving, put in the soup orange slices, add the cream and place soup with parsley.