- 1 tablespoon of vegetable oil or extra virgin olive oil
- 4 medium carrots, chopped
- 1 small onion, chopped
- 1 medium potato peeled and chopped
- 3/4 liter of chicken or vegetable stock
- 375 ml of milk
- Chopped chives
In a large saucepan or microwave-safe dish, mix the carrots, onions and potatoes with the extra virgin olive oil.
Cover and let it cook for 20 minutes on low heat, or 10 minutes at maximum heat in the microwave, until the vegetables are done.
Add the chicken or vegetable broth and bring it to a boil. Reduce the heat, put the pot lid and leave it to cook over low heat for 30 minutes, or 15 minutes at maximum heat in the microwave.
In blender, blend the mix several times until it gets homogeneous. Put the soup back to the pot. Add the milk and heat again (don’t let it boil).
When serving the soup, sprinkle each plate with chopped chives.