For the creamed carrots with peppers, boil the vegetable soup. Meanwhile, wash the bell bell pepper and cut into pieces, clean the carrots and spring onion and cut into rings.
Add everything to the boiling soup and cook for 15-20 minutes. There should now be only a little soup left, otherwise skim off a little, otherwise the sauce will be too liquid.
Stir in the sour cream, season with salt, sugar and pepper. Skim off some of the sauce and mix with cornstarch so there are no lumps.
Pour back into the vegetables and bring to a boil once. Simmer 5 minutes more and mix with herbs as desired.
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