Carrot puree soup with herbs

It is so rare in our kitchen that carrots come to the fore in dishes. I don’t know what it’s connected with, because this vegetable is always available and tastes good. Let's fix it and make this unusual recipe.

Ingredients

• Carrots - 1 Kilogram
• Potatoes - 1 Piece
• Onions - 1 Piece
• Lemon - 0.5 Pieces
• Olive oil - 1 tbsp. the spoon
• Basil leaf - 4 pieces
• Fresh oregano, leaf - 2 Pieces
• Fresh thyme, twig - 1 Piece
• Garlic - 1 Clove
• Salt - To taste
• Ground black pepper - To taste

Directions

1. Peel and coarsely chop the potatoes and carrots.
2. Boil about 1400 ml water in a saucepan. Place the chopped vegetables in it. Bring them to a boil and then cook for 20 minutes until tender.
3. At this time, cut the onion into cubes. Fry it for several minutes in oil, stirring occasionally. Then add the chopped garlic and all the herbs. Cook the ingredients for a couple more minutes.
4. Then transfer the vegetables to a blender. Add lemon juice, salt and pepper. Puree the ingredients.
5. Heat the soup in a saucepan before serving. Bon Appetit!