Carrot soup


  • 200 g (7 oz) carrot
  • 6 potatoes
  • 3 bulb onions
  • 0.5 l (liter) of water
  • 4 tbsp of dairy butter
  • salt – to taste
  • dill / parsley


Peel carrots and bulb onions. Wash and slice them. Fry the components on the sunflower oil.

Peel and cube potato. Put it in the boiling vegetable broth and boil for 15 minutes. Then add fried carrot and fried onion. Salt the soup and bring it to boil.

Enjoy your meal!

Tip! You can dress carrot soup with yolks.