Dill Soup with Potatoes and Cream

Ingredients

• butter 1 tablespoon
• white onion 1 piece
• carrot 1 piece
• potato 3 pieces
• turmeric powder 1 pinch
• sweet paprika powder 1 pinch
• chicken stock 1 liter
• fresh dill 3 tablespoons
• cooking cream 4 tablespoons
• salt 1 to taste
• ground black pepper 1 to taste

Tools

• large-pot
• knife
• spoon

Instructions

1. Melt the butter in a pot and sauté the onion until translucent. Add the carrot and cook, stirring, for about 3 minutes.
2. Add the potatoes and season with salt, pepper, ground turmeric, and ground paprika. Cook, stirring, for about 3 minutes.
3. Pour in the broth and bring to a boil. Cover and cook for about 15 minutes, until the vegetables are tender.
4. Add the dill 2 minutes before the end of cooking.
5. Remove the soup from the heat. First mix the cream with a few tablespoons of the hot broth, then pour it into the pot, stirring constantly.