Spicy carrot soup with smoked chicken

Name: spicy carrot soup with smoked chicken
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 liter tap water; 500 g winter carrot; 2 chicken broth tablet; 1 onion; 1 Red pepper; 2 stem celery; 120 g chicken fillet fumé; 2 el traditional olive oil; 2 toe garlic; 1 el Mexican spices bag; 150 ml dry white wine; 125 ml sour cream cup

Soup with carrot, onion, celery, red pepper, chicken breast, garlic, Mexican herbs, white wine and sour cream.

Ingredients

Kitchen Stuff

1 blender

Directions

Bring the water to a boil in a pan.
Cut the roots into pieces.
Add the bouillon tablets and the carrot to the water and cook for about 15 minutes.
In the meantime, cut the onion. Cut the pepper and the celery into pieces.
Cut the chicken into pieces.
Heat the oil in a frying pan. Fry the onion for about 2 minutes. Add the celery and the pepper and fry for about 5 minutes.
Squeeze the garlic over the mixture.
Add the Mexican herbs and scoop for a moment.
Add the fried vegetables and the wine to the broth and puree the whole with a hand blender until smooth.
Scoop the chicken through. Divide the soup over the bowls and scoop 1 tbsp sour cream in each bowl.