Ingredient:  

• 2 tablespoon butter 

• 3 cloves garlic, chopped 

• 1 large onion, chopped 

• 300 g chopped carrots 

• 100 g chopped potato 

• 3 cups vegetable stock 

• Salt (i am not adding salt because the vegetable stock has salt) 

• Freshly ground pepper to taste 

• 2 tablespoon cream  

Method: 

1. Heat butter oven over medium heat until the butter melts.  

2. Add garlic and sauté, then add onion and cook for a minute.  

3. Now add carrot, potato and sauté for 2 minutes. 

4. Add vegetable stock and mix well, cover and cook until vegetables are tender about 20 minutes.

5. Once everything is cooked, add in freshly ground pepper and mix. T

6. Turn off the stove before blending.

7. Puree the vegetable until smooth and creamy.   

8. Stir in cream and simmer for a minute.  

9. Serve hot.