500 g carrots
500 ml vegetable stock
250 ml cream
250 ml milk
2-3 tbsp. BIO PLANÈTE Virgin Poppy-Seed Oil
1 tbsp. ground hazelnuts
Salt and pepper
1. Heat the stock.
2. Wash the carrots and slice. Put into a saucepan and add the hot broth. Leave to simmer for around 20 mins on the stove until the carrots soften.
3. Add the milk, cream, salt and pepper. Mix well.
4. Puree the mix when it is still hot, until it turns creamy. Add the Poppy-Seed Oil and season to taste with salt and pepper.
5. Serve the creamy carrot soup in bowls and scatter the ground hazelnuts on top.