Carrots Cut into cubes. The butter is melted in a saucepan, pour the carrots and sauté on low heat until tender (about 10 minutes). Then add the chopped onion and garlic, add salt and sprinkle with curry. Pour water, enough to cover the carrots. Allow the fire for a further 10 minutes. In the boiled soup add parsley and dill and passaged. Serve as the soup is poured in a deep dish in the middle put 1 tbsp cream and sprinkle with side croutons.