Potato and leek cream soup with carrot garnish

Ingredients for 4 servings:

• 500 g potatoes
• 2 stalk(s) leeks
• 300 g carrot(s)
• 1 liter vegetable broth
• 1 onion(s)
• 1 tbsp lovage, chervil, rosemary (dried or fresh, together 1 tbsp.)
• Salt and pepper, from the mill
• olive oil
• Parsley, freshly chopped, at your discretion

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the potatoes and dice them. Trim and wash the leek, then slice them into thin rings. Sauté the diced onion in olive oil until translucent. Add the potatoes and leek and sauté briefly. Then deglaze with the vegetable stock, add the herbs, and simmer covered for about 20-25 minutes. Stir occasionally. Meanwhile, peel the carrots and dice them finely. Using a hand blender, purée the potato and leek mixture until very fine, add the diced carrots, and simmer for about 5 minutes. Season to taste with salt, pepper, and fresh, chopped parsley.