Carrot cream soup with poppy seeds

Ingredients

• 2 large onions

• 750 g carrots

• 1 l soup stock

• 1 l water

• 100 ml sour cream

• 100 ml milk

• 2 tablespoons poppy seeds

• 2 tablespoons butter

• salt

Preparation

Melt butter and lightly sauté onions; add carrots and poppy seeds. Add water and soup stock, and boil the soup until the carrots are soft.

Use a hand blender to puree the soup, and then add sour cream and milk and boil the soup again.

Serve with chopped green onions and croutons.