50g butter
2 bunches carrots, peeled and sliced
2 onions, chopped finely
1 tablespoon crushed garlic
4 medium sized potatoes, diced
2 litres vegetable stock
500ml natural yoghurt or fresh cream
salt and pepper to taste
In a large saucepan, melt butter. Add carrots, onions and garlic. Cook over low heat for 5min. stirring from time to time to prevent vegetables from sticking.
Add diced potatoes, stock and seasonings. Simmer for 20min or until vegetables are tender. Remove from heat and allow to cool slightly before liquidizing or serving the soup.
Return to clean pot and reheat gently. Add yoghurt or cream (Do not let soup boil).
Adjust seasoning and serve.
Garnish with chopped parsley and a dollop of cream.
