Carrot-orange Soup with Pineapple and Banana
Peel carrots and dice into small cubes. Peel onion and dice into cubes. Heat oil in a pot. Sauté onion in oil until translucent, then add carrots and sauté briefly. Sprinkle with curry powder and sauté briefly. Pour in broth and cook, covered, for 15-20 minutes.
Peel banana, cut into chunks and add to the carrots. Puree the soup. Add orange juice and season with salt, pepper, cumin and sugar. Heat until warmed through.
Cut pineapple into small pieces. Finely grate the lime peel and squeeze the juice of half of the lime. Mix grated lime peel and juice with the pineapple chunks and distribute among soup bowls. Carefully ladle the soup into the bowls. Serve garnished with mint.