Cooking time: 35 minutes Serving for: 4
- Heat the saucepan and melt the butter. Add the chopped carrots, onion, garlic. Then add sweet paprika and cumin.
- Stir them a little. Then cover the pan and cook on a light heat for 20 minutes. Stir them between the cooking.
- Boil the water separately and add it with vegetables. When the mixture starts to boil, cover the pan and simmer the mixture for another 10 minutes until the carrots become soft.
- Blend the mixture into smooth and creamy. Add the milk and lemon juice with the mixture. Reheat the mixture gently. Season the soup to taste and garnished with chopped chives.Serve while hot.