CARROT SOUP

In a saucepan with a thick bottom, put out with butter and 2 tablespoons. water leeks and celery;

We clean the carrots and cut them into 1-2cm circles. We send to the pan. Stew all together for a couple of minutes;

Add broth or soy milk and cook the carrots until soft (the harder we leave the carrots, the more useful and sweet the soup will be);

Vegetables, along with the liquid, are sent to a blender, salt to taste and carefully add pepper. Bring to a homogeneous consistency;

In the finished soup, add any greens to taste.