1 kg Carrots
2 Potatoes,large size
1 Onion,large size
1 tbsp Parsley,chopped
1 tbsp Butter
2 Chicken Stock Cubes,disolve in 4 cups water
Salt and Pepper
Wash and peal carrots and potatoes, and cut into small pieces.
In a medium deep pan, melt butter. Fry onions, carrots, potatoes over low heat for 15 minutes stirring constantly.
Add chicken stock, salt and pepper. Bring to boil and leave until vegetables are very tender.
Pour components of pan into a blender and blend until smooth. Return mixture to pan and reheat over low heat for 15 minutes. Add hot water if it becomes too thick. Garnish with chopped parsley and serve immediately