Summary

Ingredients

• 800 g carrot (s)
• 0.75 liter ¾ vegetable stock
• 1 tablespoon butter
• 0.5 ½ cup sweet cream
• 1 bunch parsley

Print Recipe Pin Recipe

Instructions

1. Scrape the carrots, cut into slices and simmer in the vegetable stock until they are very soft. Puree with the potato masher or hand blender.
2. Brown the butter in the pan, deglaze with the cream and add to the soup.
3. Season the soup to taste.
4. Add the chopped parsley to the soup. Let rest for 5 minutes with the lid closed before serving.