white onion base of 1 leek
1/2 cup white wine
300 ml milk
200 ml clear vegetable soup
100 g smetana or sour cream
3 Tbsp olive oil
Boil soup and then put inside some saffron and a pinch of salt. Cut leek and grind carrots.
Heat oil in a pan and then fry leek for about 5 minutes on low heat. Add carrots, fry a little bit more and then, pour wine, continue to fry until it evaporates and then pour in milk and soup. Cover and cook for about 20 minutes, until carrots soften. Remove from heat and blend everything in a puree.
After the cream cools down, pour it in 4 bowls, place 1 Tbsp of smetana on top and sprinkle with some saffron.