Potato-Carrot Soup

Ingredients

• 3 Carrots
• 400 g starchy boiling potatoes
• 2 onions
• 1 Garlic clove
• small chili peppers
• 2 tbsp olive oil
• 2 tbsp olive oil
• 750 ml vegetable broth (instant)
• 250 ml milk
• Salt
• Pepper
• 4 tsp finely chopped marjoram leaves

Instructions

1. 1.

   Peel and clean the carrots. Slice one carrot into thin strips and set aside. Dice the remaining carrots roughly. Peel, wash, and dice the potatoes. Peel and dice the onions and garlic. Split a chili pepper, remove seeds, rinse, and finely chop.

2. 2.

   Heat olive oil in a large pot. Briefly sauté the carrots, potatoes, onions, garlic, and chili. Add vegetable broth and milk (Step 1). Cover and simmer for about 30 minutes.

3. 3.

   Puree the soup until smooth and season with salt and pepper. Add the carrot strips (Step 2) and let them warm briefly. Stir in marjoram leaves.