Potato and carrot soup

Ingredients

Onion (Basis) 1 Whole (medium) (85 g)

Vegetable oil 1 Tablespoon (15 g)

Potato peeled raw (Natur) 550 g

carrots 400 g

Still water (Rewe) 470 ml

Herb cream cheese light (K-Classic Kaufland) 135 g

Herbal salt (Basis) 1 g

Garlic powder 3 g

Preparation

1. 1

   Fry the onion with the oil in a pan.

2. 2

   Cut the potatoes and carrots into small pieces and add to the onions.

3. 3

   Deglaze with water and simmer until the vegetables have softened.

4. 4

   Remove the pan from the heat.

5. 5

   Mix in the cream cheese, salt and garlic seasoning and puree with a hand blender.