Carrot Soup with Bacon Sausage and Nasturtium

For the carrot soup, heat the canola oil in a saucepan and sauté the onion pieces, then the garlic and the carrot slices.

Deglaze with the vegetable soup and simmer for about 10 minutes at low heat. Now season the soup with salt and pepper, orange juice and a dash of cream and blend with a hand blender as soon as the carrots are soft.

Fry the bacon cubes in a small pan without extra fat until crispy, let cool. Pour the soup into soup bowls, decorate with a whipped topping and place the cooled bacon cubes and a nasturtium flower on top. Serve immediately.

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