Step 1

Peel and cut your carrot into chunks. Add the carrot to the mixing bowl. Chop the carrot with the measuring cup inserted for 15 seconds / speed Remove the carrot from the mixing bowl and set aside.

Step 2

Peel your shallots and garlic, then add them to the mixing bowl. Add the cardamom and bay leaves, then chop for 5 seconds / speed 10.

Step 3

Add the butter to the mixing bowl. With the measuring cup removed, sauté for 5 minutes / 265°F|130°C.

Step 4

Add your hot stock and carrot to the mixing bowl. Cook with the measuring cup inserted for 25 minutes / 230°F|110°C / speed 2 / stir.

Step 5

Add your salt, white pepper and cream to the mixing bowl. Blend the soup for 30 seconds / speed 10.

Step 6

Pour the soup into the bowl, garnishing with some parsley and more cream.

Step 7

Enjoy your soup!