1. peel and dice carrots and sauté in hot germ oil. Add 1.5 l water, bring to a boil, add Delikatess broth and cook for about 10 minutes until carrots are soft. Puree the soup.
Roast pumpkin seeds in a pan without adding fat and set aside.
Stir in 2nd sachet contents of mashed potatoes and season with salt, pepper and curry, add orange juice to taste.
If desired, add a blob of crème fraîche or cremefine to the soup to taste.
Serve sprinkled with pumpkin seeds. Tip: Garnish with steamed carrot strips. Energy and nutrient content:
Energy (kcal): 243
Energy (kJ): 1012
Protein (g): 5
Carbohydrates (g): 24
Fat (g): 14