First peel the onion, garlic and carrots and chop them finely.

Then cut the carrots and washed zucchini into cubes.

Then sauté the carrots and bell pepper in oil, add the sugar, and let it caramelize briefly. Then add the onion and zucchini and sauté until combined.

Then add 1 liter of water and bring to a boil. Stir in the stock and let it simmer covered for about 15 minutes.

Now puree the soup with a hand blender.

Then add the cream and season with salt and pepper. Mini dumplings go well with this.

Enjoy!