Carrot soup

Ingredients for 5 servings:

• 800 g carrot(s)
• 2 large potatoes, approx. 300 g
• 1 large onion(s), chopped
• 1 bell pepper(s), red
• 2 tbsp oil
• 1 liter chicken broth
• salt and pepper
• 100 ml cream
• 1 small bunch of parsley, finely chopped
• 2 slices white bread, diced
• 2 tbsp butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

no frills

Sauté the onion in oil. Finely chop the carrots, potatoes, and bell peppers and add them to the onion, sautéing briefly. Add the broth and simmer for 20 minutes. Then purée the soup. Add the heavy cream and season with salt and pepper (the amount depends on the broth). Toast the bread in the butter. Ladle the soup into bowls and serve with the croutons and a pinch of parsley.