800g carrots
8dl vegetable stock
Five branches of rosemary
2tsp white pepper
Salt
1tsp white vinegar
2dl heavy cream

1. Wash, peel and chop the carrots into small pieces. The smaller the pieces, the faster your soup will cook!
2. Boil the carrots in vegetable stock until cooked through and soft.
3. Puree the soup with a blender or a hand blender. If you used a blender, pour the soup back into the pot.
4. Add the whole rosemary branches, vinegar and spices to the soup. Let the soup simmer on low heat, stirring occasionally for 15 minutes. Pick the rosemary branches out of the soup.
5. Add the cream to the soup just before serving, mix it in thoroughly. Season if necessary.
6. When serving the soup, you can chop a little fresh rosemary on top.