Clean and peel the carrots, cut them into slices. Wash and clean the pepper, remove the core. Cut it into pieces. Peal the onion and the garlic clove and chop them finely. Heat olive oil in a pot, stew the onion and garlic pieces. Add the vegetables and roast everything while stirring for about five minutes. Add the sugar and caramelize it shortly. Pour in the vegetable soup and let it boil down on medium heat for about 20 minutes.
Bring half a liter of water to boil and simmer, pour in a dash of vinegar. Hold the raw eggs into the water for ten seconds. Take them out and crack them open into a mug. Stir the water with a spoon until you an see is a swirl in the water. Let one egg slide into the water carefully and poach it for three minutes onto the simmering water. Take it out of the water with a skimmer. Repeat the process with all the other eggs.
Puree the soup finely, then add the sour cream. Spice the soup with salt and pepper and puree it again. Serve the hot soup with the poached eggs, shortly roasted pine nuts and chopped cilantro.