Carrot Cream Soup with Greek Yogurt and Chili

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

When the oil is hot, add the finely chopped red onion and diced carrots. Sauté until golden brown over medium heat for about 6-7 minutes.

Then add the cane sugar, a pinch of ground chili, 2 tablespoons of lemon juice, salt, and pepper, then pour in 800 ml of vegetable broth. Cover the pot and cook over medium heat for 13-15 minutes.