Creamy Pepper Soup
Peel and dice the onion and garlic. Rinse the chile pepper, halve, remove the seeds and chop. Peel and cut the potatoes and carrot into small pieces. Rinse the bell peppers, halve, remove the seeds and chop.
Saute the vegetables in hot oil for 2-3 minutes until translucent. Mix in the pepper paste. Pour in the broth and season with salt and pepper. Simmer for about 20 minutes, until the vegetables are soft. Puree. Depending on the desired consistency, let simmer or add more broth. Stir in the creme fraiche. Season with salt, pepper, lemon juice and sugar.
Serve the soup garnished with basil.