Creamy Carrot and Leek Soup

Ingredients

• 3 pieces Carrots
• 2 pieces Leeks
• 100 ml Heavy cream
• 800 ml Water
• 1 tbsp Butter
• 1 pinch Salt
• 1 pinch Pepper

Instructions

1. Step 1

   Peel and slice the carrots into rounds. Clean and cut the leeks into sections.

2. Step 2

   Melt the butter in a pot over medium heat.

3. Step 3

   Add the vegetables and sauté for 3 minutes without browning.

4. Step 4

   Pour in the water and bring to a boil, then cook for 15 minutes until the vegetables are tender.

5. Step 5

   Blend the soup until smooth and creamy.

6. Step 6

   Stir in the heavy cream, season with salt and pepper. Reheat without boiling.