Carrot Soup

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

Once the oil is hot, add finely chopped onion with unpeeled carrot pieces to the pot and sauté until golden for 6–7 minutes over medium heat.

Then add brown sugar, a pinch of ground chili, 2 tablespoons of lemon juice, salt, and pepper to the pot, and pour in 800 ml of vegetable broth. Cover the pot with a lid and cook everything over medium heat for 13–15 minutes.