Dill soup with turmeric

Ingredients
3 carrots
3 potatoes
1 tablespoon of butter
1 onion
1 liter of chicken or vegetable broth or stock
a pinch of turmeric and a pinch of paprika
a glass of chopped dill
4 tablespoons of cream

Preparation
In a saucepan, soften the chopped onion.
Peel the carrots and chop them into thin slices.
Add to the pot with the onion and fry it while stirring for 5 minutes.
Add peeled and diced potatoes, season with salt, pepper, turmeric and paprika. Stir fry for 5 minutes.
Pour in the broth and bring to a boil. Cover and cook for 25 minutes until vegetables are tender. 2 minutes before the end, add the chopped dill.
Put the soup off the heat and season with cream: first mix it with a few spoons of the stock, then add it to the pot with the soup, stirring constantly.

You can add 4-5 tablespoons of fine noodles to the soup.

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Dill soup with turmeric

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