Ingredients

• 2-3 oranges (2 teaspoons zest and 250 ml squeezed juice)
• 2 tablespoons honey
• 1 carrot
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion
• 680 ml tomato passata or tomato puree

Spices and additions:

• sea salt and freshly ground black pepper
• 3 tablespoons Cointreau orange liqueur (not necessary)
• 1 tablespoon orange flower water (not necessary)
• 2 teaspoons ground cinnamon + for serving
• 1 teaspoon paprika powder + for serving
• whipped milk foam

Preparation

1. Zest the orange (only the outer, most orange part, the lighter part is bitter), measure out 2 teaspoons of zest. Squeeze juice from the orange, measure 250 ml. Pour the squeezed juice into a small saucepan, add honey and mix. Simmer for about 15 minutes.
2. Peel the carrot and cut into slices. In a pot with thick bottom heat butter with oil, add onion cut into cubes and carrot slices. Salt, mix, cover with a lid and simmer on low heat for about 15 minutes without browning. Stir from time to time.
3. Add tomato passata (if it contains tomato skin and seed specks, strain through a sieve). Season with salt and pepper, cook covered for 15 minutes, stirring occasionally.
4. Add orange zest, orange flower water, cinnamon and paprika powder. Cook for 10 minutes. Pour in orange juice with honey, mix and bring to a boil. Cook for 5 minutes, then blend the soup.
5. Whip the milk into foam. Serve the cream in small bowls or coffee cups, decorated with milk foam, sprinkled with cinnamon and sweet paprika.