Carrotsoup

5 cups grated carrots
5 cups water
3 squares of vegetable or chicken bouillon
1 big onions
3 packages philladelphia light

Boil the water and dissolve the bouillon in it. Chop up the onion and fry it in a pot in oil. When the onions are soft (not brown) put in the bouillon water. Put in the grated carrots and the philadelphia. Bring it to a slight boil for 10 min.
Taste with salt and pepper if necessary.

Serve with wholewheat bread.