Cooking

Carrot Soup

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Soup Season.

This winter carrot soup is easy to make and full of vitamins.

 

Serves 4 Persons

1 kg carrots grated roughly in a food processor

1 Onions chopped

2 Garlic cloves, minced

1,2 l boiling water

Vegetable stock granules or 1 cube, dissolved in the water = Broth

Olive oil

Cream or cream cheese

Fresh thyme leaves

Salt pepper

1.Heat the oil in a pot over a low heat, add the chopped onion and garlic and fry gently for about 5 minutes. Add the grated carrots and the broth.

2.Let the soup boil until carrots are completely tender (from 30 to 50 minutes). Remove from the heat and let cool down a bit. Puree the soup in batches in a blender until smooth add more water/broth if the soup is too dense.

3.Transfer the soup back to the pot and heat up again, add the thyme, when warm add a splash of cream or cream cheese. Season to taste with salt and pepper.

Serve with toasted whole wheat bread.

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Buon Apetito!!!

 

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