Pink soup

300 g cream

200 g fresh carrots

200 g Potato

1 boiled carrots

2 Art. l. chopped dill

1 Art. l. butter

1 h. l. wheat flour

salt

Coarsely chop the carrots and potatoes, fill with 3 cups of hot water, boil until tender, together with the broth immediately rub through a sieve.

Dry flour in a dry frying pan, so it does not change the color, allow to cool slightly warm the cream and dissolve the flour, boil for 5 min.

Add warmed creamy mixture to the mashed vegetables, add the oil, salt and cook soup another 7 minutes.

Zakarbovat boiled carrots, cut into thin plastics.

Decorate with pink soup carrots before serving, sprinkle with dill.