Step 1

Peel the vegetables.

Step 2

Dice the onion finely. Dice the potatoes into small cubes. Grate the carrot using the largest holes of the box grater. Set aside.

Step 3

Place the cooking pot on the stove. If you don’t own one with a thicker base, it would be better to use a frying pan / skillet for this task. Set the heat on medium-low.

Step 4

Melt a tablespoon of butter, add diced onion and a tiny pinch of salt. Fry, stirring occasionally, until the onion turns translucent.

Step 5

Add in diced potatoes and grated carrot. Stir and fry together for an additional 2-3 minutes.

Step 6

Pour the stock in, bring to a near-boil and reduce the heat. Partially cover the pot with a lid and cook for 20 minutes, until the potatoes soften.

Step 7

Pour one cup of hot soup into a bowl, add in the cream. Blend together with a fork or a spoon, and return to the cooking pot.

Step 8

Chop fresh dill finely, leave some of it on the side for garnish.

Step 9

Add chopped dill into the soup, stir it in. Season with a tablespoon of lemon juice, half a teaspoon of nutmeg and a generous pinch of salt and pepper. Cook for another 3-4 minutes on a medium-low, to let the flavours combine.

Step 10

Have a taste. Does it need more acidity, more seasoning? If so, add some more.

Step 11

Serve hot, garnishing with some chopped dill and cheese flakes (optional)