Carrot soup

A low calorie, easy to prepare.

Ingredients:

- Carrots - 400g

- Parsley (root) - 100g

- Potatoes - 150g

- Onion - 150g

- Apricots - 50g

- Butter - 3 tablespoons

- Curry powder - 1 tsp

- Turmeric - 1 tsp

- Vegetable soup - 750 ml

- Cream - 200g

- Salt and pepper - to taste

- Sugar - to taste

- Cranberries - 50g

- Green onion (rings) - 1 tbsp

Preparation:

Carrots, parsley, potatoes, onions and diced apricots. Saute onion in 2 Tbsp. spoons of oil. Stir with curry, turmeric and a little to brown. Add the vegetables, dried apricots and put out. Pour the broth. Cook for 20 minutes. Cranberries put out 1 stol.lozhke oil. Make a puree of the soup. Mix 150 grams of sour cream and warm. Season with salt, pepper and sugar and pour plates. Serve with cranberry remaining sour cream and onion rings.

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