Norwegian Carrot and Potato Soup with Rye Bread

Method

1. Peel and chop the carrots and potatoes into small pieces.
2. In a large pot, melt the butter over medium heat.
3. Add the chopped carrots, potatoes, and onion, and sauté for 5 minutes.
4. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Season with salt and pepper.
7. Serve the soup in a bowl with a slice of rye bread on the side.