1 soup spoon oil 1 soup spoon flour 1/2 teaspoon : salt 1/2 teaspoon cumin 1/2 teaspoon marjoram 1 small onion, finely chopped.
Sauté flour in oil until light and add water. Season with salt, caraway and marjoram. Add garlic and onion. Stir in vegetables and parsley. Crumble in stock cubes and make the soup for half an hour.
Our tip: Use young, tender carrots!
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