1 large onion
7 medium carrots
1L Vegetable broth
150g cream cheese
Ground white pepper
Salt
Extra virgin olive oil
Instructions
Peel the onion and cut into fine julienne strips. Heat a tablespoon of oil in a pot and cook the onion, over medium heat, for five minutes without allowing it to color. Meanwhile, wash the carrots, remove the ends and cut into slices.
Add the carrot to the pot, stir and sauté for a couple of minutes. Add the broth, season with salt and pepper and bring to a boil. Cook over medium heat for 15 minutes or until the carrot is tender. Blend and add the cream cheese. Mix and serve immediately.
