Potato Carrot Soup
Peel and rinse the carrots. Cut 1 carrot into thin strips and set aside. Coarsely chop the remaining carrots. Peel, rinse and coarsely chop the potatoes. Peel and dice the onions and garlic. Rinse the chile, halve, remove the seeds and chop.
Heat the olive oil in a large pan. Saute the carrots, potatoes, onions, garlic and chile. Pour in the broth and milk. Cover and simmer for about 30 minutes.
Puree the soup and season with salt and pepper. Stir in the carrot strips and marjoram. Serve immediately.