Carrot and potato soup with sour cream

Ingredients for 4 servings:

• 1 kg carrot(s)
• 700 g potatoes
• 1 cup sour cream
• 1 m.-sized onion(s)
• 2 liters of vegetable broth
• possibly lovage
• possibly garlic
• some margarine
• salt and pepper
• possibly nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

First, wash and peel the potatoes and carrots. Cut the potatoes into chunks and boil 2/3 of them until soft. Cut the carrots into long pieces. Chop the onion and fry in a soup pot with the melted margarine. Now add the uncooked potatoes, carrots, and optionally lovage and garlic, and fry briefly over medium heat. Top up with vegetable stock. Add the pre-cooked potatoes and cook until the carrots have the desired consistency. Mash the pre-cooked potatoes for creaminess. Finally, stir in the sour cream and bring to a boil briefly. Season to taste. Tip: For a meaty side dish, fry meatballs and add them to the soup at the end.