Before starting, if the milk is in the fridge, take it out and let it sit at room temperature. To begin preparing, place a medium pot on the stove and preheat for at least 2 minutes.

Meanwhile, peel the onion and cut it into 4-6 parts. Cut off the ends of the carrots, peel, and chop.

Add vegetable oil to the heated pot, chopped onion, and carrot, and sauté for 5 minutes. At the end of 5 minutes, add butter to it, and when the butter starts to melt completely, add 2 tbsp flour and fry for a short time. Then add hot water and boil until the vegetables are soft.

After 15-20 minutes, check the vegetables with a fork. Mix the soup with a hand blender until it has a smooth consistency. Slowly add the milk.

Finally, add all the spices and salt and cook for 5 more minutes. Don’t forget to stir occasionally.

After the soup boils last time, remove it from the stove. As a topping, add croutons, chopped chives, and a tablespoon of cream, and serve while still hot.