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"
  • Salt
  • Pepper


  • 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.