Ingredients
- 1/4 teacup oliveoil
- 50 grams butter
- 1 large onion
- 2 potatoes
- 1 kg carrots
- 2 chicken stock cubes
- 1 teaspoon grounded ginger
- 1/4 teaspoon jalapeno seeds (optional)
- 1/2 teaspoon dried parsley
- Salt, Pepper
- Water
- 200 ml heavy cream
Peel the onion, the potatoes and the carrots and then cut them into chunks.
Heat the oil with the butter on high heat and saute the onions, the potatoes and the carrots for about 5 minutes. Add all the spices, the chicken stock cubes and water so as to cover all the ingredients.
Bring to boil, lower the heat, cover the pot and simmer for approximately 30 minutes or until the carrots are tender enough. Poor the soup into a food processor and blend it until you have a smooth, creamy soup.
Add the heavy cream and serve immediately.
