Carrot and potato cream soup

Ingredients for 6 servings:

• 500 g carrot(s), peeled
• 500 g potatoes, peeled
• 2 onions, diced, if desired
• 3 tbsp germ oil or butter
• 1 liter vegetable broth
• 250 ml milk or cream
• salt and pepper
• chili
• Paprika powder, hot

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the potatoes and carrots into relatively evenly thick slices (approx. 0.5 cm). Heat the oil or butter in a deep saucepan and sauté the potatoes and carrots for about 5 minutes. If you like, you can also add 2 diced onions. Then pour in the vegetable stock and simmer the whole thing over medium heat for about 20 minutes, until the potatoes and carrots are tender. Use a hand blender to puree until the desired consistency is reached. Depending on your taste, you can leave in some small pieces or puree the soup until completely smooth. Then pour in the milk or cream and bring back to a boil. Season to taste with the desired spices, and you’re done. The soup can also be easily prepared and eaten the next day or frozen.