Carrot soup

Ingredients

For 6 servings

• •1 kg 1 kg Carrot(s)
• •2 Onion(s)
• •5 c. à soupe 5 Tbsp. Light fresh cream
• •4 c. à soupe 4 tablespoons Olive oil
• •1 c. à café 1 coffee c. Various spices
• •Salt pepper

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.