Preparation:

Peel the carrots and cut them into even pieces. Finely dice the onion and sauté for 2-3 minutes in olive oil over low heat until translucent. Add the carrots, pour on the stock and cook for about 30 minutes. Drain the pineapple pieces and collect the juice. Cut the pieces into small cubes with a knife and set aside.

Drain the cooked carrots, puree with a blender and season with curry. Add enough stock to make a creamy consistency. Season with a little pineapple juice, salt and sugar and add Schlagfix universal whipping cream. Stir in the diced pineapple pieces, heat briefly and serve immediately.