Cream of carrot soup
- 500 g of carrots
- 1/2 liter of chicken or vegetable stock
- 25 cl of cream
- 25 cl of milk
- Olive oil "Soleil de Carthage"
- Cut the carrots into small pieces.
- Saute the carrots 10 minutes in a pan with olive oil "Soleil de Carthage" until they color a bit.
- Add 1/2 liter chicken stock and cook for 20 minutes, until the carrots become soft.
- Add the cream and milk and mix everything well to get a smooth mixture. Adjust seasoning.