Preparation

Clean the carrots and cut them into pieces. Cut the potato the same way.

Pour the oil into a saucepan and brown the onion, carrots and potato. Add the vegetable broth and cook for about 20 minutes, until the vegetables have softened. Blend everything making it creamy, add the fresh cream and curry. Serve with the sweet bacon Fiammiferi browned in a pan just before serving and a few slices of oven-dried carrot.