Carrot soup

Method

1. 1

   Preparation of vegetables

2. 2

   Start by thoroughly washing the carrots under cold water. Peel them, then cut them into regular washers to ensure a homogeneous cooking. Peel the onions before thinning. Gather all vegetables prepared on your work plan to simplify the next steps.

3. 3

   Cooking vegetables

4. 4

   In a large saucepan, pour olive oil and heat it over medium heat. Add the chopped onions and sauté for a few minutes until they become translucent. Then add the carrots and mix well to coat the oily vegetables. Season with salt, pepper and spices of your choice.

5. 5

   Mijage

6. 6

   Cover the vegetables with one litre of boiling water, then bring to a boil. Simmer over low heat for about 30 minutes, until the carrots are tender. Mix occasionally with a wooden spoon to prevent vegetables from attaching to the bottom of the pan.

7. 7

   Mixing and finishing

8. 8

   Remove the pot from the fire. Mix the set with a plunger until you get a smooth and homogeneous soup. Stir in the light fresh cream, then taste to correct seasoning if needed. Mix carefully to obtain a velvety and smooth texture.

9. 9

   Service

10. 10

    Divide the carrot soup into bowls or hollow plates. Offer with golden crusts, a pinch of fresh cheese or some chiseled herbs according to your desires. Serve well warm to feast small and large around the table, as an entrance or as a light dish.

Nutrition

calories

40

fatContent

1.3

fiberContent

2.4

sugarContent

3.8

sodiumContent

0.3

proteinContent

0.8

carbohydrateContent

6.5

saturatedFatContent

0.4

Indicative values from the source, for the original recipe.

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