Cream of Carrot Soup

For the cream of carrot soup, first cut the carrots into small pieces and boil them in a pot with about 2 liters of water and the soup cubes until soft.

Once the carrots can be easily broken up with a fork, strain the soup and reserve. Puree the soft carrots with a hand blender, gradually adding the clear soup until the desired consistency is reached.

Add the yogurt and cream as well and let it blend again with a hand blender. Finally, whisk in the chopped basil, salt and pepper.

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