Creamy Vegetable Soup with Carrots

Ingredients

• 300 g waxy potatoes
• 3 Carrots
• 200 g parsley root
• 1 onion
• 3 stalks celery
• 1 tbsp butter
• 700 ml vegetable broth
• 150 ml Heavy Cream
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 stems Parsley

Instructions

1. 1.

   Peel the potatoes, carrots, parsley root and onion and dice them finely. Clean and wash the celery, then cut into small cubes as well. In a pot melt butter and sauté the vegetable cubes except the carrot cubes, pour in broth and simmer for 15–20 minutes. Blend with an immersion blender, stir in cream and season with salt, pepper and nutmeg. Set aside the carrot cubes and let them cook for another 10 minutes.

2. 2.

   Meanwhile wash parsley, shake dry and finely chop it. Ladle soup into bowls and sprinkle with parsley before serving.