Jerusalem Artichoke-Carrot Soup

For the Jerusalem artichoke-carrot soup, peel all the vegetables and then chop them as small as possible. Put everything together in the pot and add as much water until everything is covered.

Add a little salt and herbs and then bring the water to a boil. After everything has come to a boil once, simmer over medium heat until the Jerusalem artichoke is soft.

Puree the vegetables and serve the cream soup.

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