Creamy vegetable soups are very simple and easy to make. They are all tasty in their own way, and are a suitable dish for both everyday cooking and fancier meals. With herbs you can conjure different types of flavors, depending what herbs you use. This carrot soup is like a small sun on a plate, just looking at it makes me happy – not to mention eating it.
PORTION: 4 persons
TIME TO MAKE: 30 minutes
- 250 gr carrots
- 250 gr potatoes
- 1 big yellow onion
- 1 vegetable bouillon cube
- 2 teaspoons of chopped fresh tarragon
- 2 teaspoons of chopped fresh rosemary
- ½ litres of water
- 2 dl cream
- black pepper, salt
Cut onion in small pieces and saute in a pot. Add diced carrots and potatoes and stir.
Add water, vegetable bouillon cube and herbs.
Boil until the carrots and potatoes are evenly cooked.
Pour the broth to another contain to wait, and mash the potatoes and carrots.
Add the broth, cream and a pinch of pepper. Test the flavor and add salt if needed.