Creamy Potato Carrot Soup (Print Version)

# Ingredients:

01 - 8 pieces whole grain bread.
02 - Some nutmeg (if you want).
03 - A dash of pepper.
04 - A bit of salt.
05 - 150 ml heavy cream (about 30% fat).
06 - One bunch flat-leaf parsley.
07 - 1 liter veggie broth.
08 - 1 tablespoon canola oil.
09 - 500 grams carrots.
10 - 500 grams potatoes.
11 - 1 clove of garlic.
12 - 2 onions.

# Instructions:

01 - Toss in heavy cream, warm it all up, then just throw in your favorite spices to taste.
02 - Chop the parsley and blend up the soup until it’s nice and creamy.
03 - Pour in the veggie broth, and let it all cook on low for about 25 minutes so the veggies get soft.
04 - Sweat those onions in oil till they’re see-through, then cook the veggies and garlic for a few minutes too.
05 - Chop onions and garlic into little cubes. Peel the carrots and potatoes, then cut them into chunks.

# Notes:

01 - Eat this with slices of whole grain bread.
02 - Top it off with parsley and sprinkle a little pepper.

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