Carrot Soup

For the carrot soup peel carrots and potatoes and cut into slices, spike onion with cloves.

Cook everything in the soup with the lid closed and medium heat for 12-15 minutes.

Discard the spiked onion and remove one third of the carrots from the soup. Puree the rest with the soup.

Season with pepper, salt and honey.

Put the whole carrot slices back into the soup and serve the carrot soup with chives and a blob of sour cream.

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