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For 4 people
1/2 kg carrots
1 liter of vegetable stock
125 ml soy cream
extra virgin olive oil
Wash, peel and cut the carrots into rounds.
Peel the potatoes and cut into cubes, and so were the onion.
Fry the onion in a little oil in a pot rather capacious, add the potatoes, cook stirring for a couple of minutes and then add the carrots.
Pour in the broth, season with salt and pepper and cook for 25-30 minutes.
Towards the end of cooking add the cream vegetable.
Using a hand blender, blend everything until a soft cream.
Serve hot with a drizzle of extra virgin olive oil and little chopped chives.