Carrot soup with mashed potatoes

To begin with, we'll clean our carrots. Onion and fennel are also cleaned and cut into 4 parts. Ingredients:

• Carrots - 700 Grams
• Onions - 100 Grams
• Fennel - 70 Grams
• Garlic - 4 Teeth
• Olive oil - 40 milliliters
• Broth chicken - 500 milliliters
• Cream (20-22% fat) - 200 Milliliters
• Salt - 1 teaspoon

Instructions

To begin with, we'll clean our carrots. Onion and fennel are also cleaned and cut into 4 parts. Fill carrots with water, put on fire and cook on medium heat until soft. In parallel, in a frying pan warm up a little bit of butter and slowly simmer garlic, onion and fennel in it. As soon as the carrot is soft, we add stewed vegetables from the frying pan to it. Add the chicken broth to the pan and use a blender to crush everything to the consistency of the soup-mash. Finally, add cream to the pan and lightly mix. Then put on the fire, warm up almost to a boil - and carrot soup-puree is ready.

Servings: 3-4