Warm yourself up with a creamy potato and carrot soup, enriched with a touch of cream for a soft and flavorful result.<\/p>\n
\nEasy<\/p>\n
\nServes 4<\/p>\n
\n10 minutes<\/p>\n
\n25 minutes<\/p>\n
\n35 minutes<\/p>\n
\nFor 4 people:<\/p>\n
– **Potatoes:** 4 units
\n– **Carrots:** 3 units
\n– **Onion:** 1 unit
\n– **Water:** 1 liter
\n– **Fresh Cream:** 100 ml
\n– **Vegetable Oil:** 1 tablespoon
\n– **Parsley:** 1 handful
\n– **Salt:** 1 pinch
\n– **Pepper:** 1 pinch<\/p>\n
1. **Prepare the Vegetables**
\n Peel and chop the potatoes and carrots, then finely slice the onion.<\/p>\n
2. **Cook the Vegetables**
\n In a large pot, saut\u00e9 the onion with a bit of vegetable oil. Add the potatoes and carrots, then cover with water and bring to a boil.<\/p>\n
3. **Let Simmer**
\n Cook over medium heat for 20-25 minutes, or until the vegetables are tender.<\/p>\n
4. **Blend the Soup and Serve**
\n Use an immersion blender to puree the vegetables until smooth. Stir in the cream, and season with salt and pepper. Serve the soup hot, garnished with fresh parsley.<\/p>\n\n\n