Ingredients for 4 servings:
1 lt water
50 gr (1,7 oz) unsalted butter
2 garlic cloves
2 chopped onions
400 gr (14 oz) carrots
100 gr (3,5 oz) parsley
Heat the water adding 2 stock-cubes.
Meanwhile, chop the 2 tablespoons of parsley and set aside.
Add it to the broth the remeining parsley.
In another pot put the garlic, onion and butter and fry over medium heat until the onion becomes soft.
Add the diced carrots and cook for 5/10 minutes and then to add the broth.
Cook for at least 40 minutes. Whisk until the soup is creamy.
Add salt and pepper to taste.