Carrot Soup

The finer the onion dice, the quicker they become translucent and the better they blend into the soup.

Evenly sized small pieces cook faster and are easier to puree finely later.

Stir regularly to prevent sticking and to help the carrots develop a slight sweetness.

Use sugar sparingly: it rounds out the carrot's sweetness without making the soup taste sweet.

Adjust the orange juice to taste: a bit more for extra freshness, less for a more classic flavor.

If you can easily mash a piece of carrot with a fork, it is ready to puree.

When blending hot soup, work carefully and pulse in short bursts to prevent splashes.

After adding the sour cream, warm the soup gently only to prevent the cream from curdling.

Reserve a little parsley for garnish – it makes the soup look fresher.