Carrot cream soup recipe

Ingredients

• 250 g carrots
• 150 g potato
• 1 onion
• 1 tbsp butter
• 150 ml vegetable broth
• 250 g heavy cream
• Salt
• Pepper
• Nutmeg
• Maggi (possibly a dash)
• 1 handful parsley

Preparation

1. Peel the potato and cut it into small pieces.

2. Also cut the carrots into small pieces.

3. Bring water with a pinch of salt to a boil in a pot and cook the carrots and potato for 8 to 10 minutes until tender.

4. Stick a fork in to check if the vegetables are nicely soft.

5. In the meantime, finely chop the onion.

6. Drain the water and let the vegetables drain well in a sieve.

7. Place the pot back on the stove and sauté 1 tbsp butter and the finely chopped onion until translucent.

8. Remove the pot with the onions from the heat, add the vegetables and purée everything with an immersion blender to the desired consistency.

9. Put the pot back on the stove and add some vegetable stock.

10. Now add the heavy cream and let the soup simmer a little.

11. Season with salt, pepper, nutmeg and a dash of Maggi.

12. Chop the parsley finely and garnish the soup with it.