Cream of Carrot Soup with Leek and Parsley

Chop the onion and garlic and sauté in a little oil. Briefly fry the carrots cut into pieces and pour in the soup.

Simmer until the carrots are soft and puree finely with a hand blender.

Cut the leek into small rings and finely chop the parsley and add to the cream of carrot soup.

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