Creamy Carrot Soup with Greek Yogurt

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Add the finely chopped onion along with the carrot pieces (unpeeled, cut into small pieces) to the pot and sauté over medium heat for approx. 6–7 minutes until golden brown.

Then add the brown cane sugar, a pinch of chili powder, 2 tablespoons of lemon juice, salt, and pepper. Pour in 800 ml of vegetable broth. Cover the pot with a lid and let the soup simmer over medium heat for 13–15 minutes.