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Ingredients
- 3 cups vegetable stock
- 1 (1 lb) bag carrot
- 3 tablespoons sour cream
- salt
Method
- Put the stock in a large pot and bring the to a boil.
- Peel, wash and chop the carrots.
- Boil the carrots for about 20 minutes until soft.
- Remove pot from heat and use a hand blender to mix thoroughly.
- Add the sour cream.
- blend again.
- Add salt to taste.