Orange soup

300 g cream

200 g Potato

200 g fresh carrots

1 boiled carrots

1 Art. l. butter
Which oil to choose? we'll show

2 Art. l. chopped dill

1 h. l. wheat flour

salt

Coarsely chop the potatoes and carrots, pour three cups of hot water and cook until tender, rub through a sieve with broth.

Dry flour in the pan, cool, add the warm cream and cook for 5 minutes.

Connect creamy flour mixture with mashed vegetables, add the oil, salt and cook for 7 minutes.

On boiled carrots make grooves, cut it into thin slices.

Before serving, decorate with greens and carrot soup.