Carrot soup (delicious!)

Sweet but definitely not cloying.

Carrot cream is an easy-to-make and family-proof recipe!

Carrots are not only good in summer: thanks to the minerals and vitamins they are rich in, they can give you a cuddle even in the cooler months of the year.

SERVES 4 PEOPLE

READY IN 1 h

INGREDIENTS:

6 medium carrots

2 medium potatoes

½ onion

2 tablespoons extra virgin olive oil

1 liter vegetable broth

2 tablespoons extra virgin olive oil

savory biscuits, poppy seeds, yogurt and oil to decore

STEP 1: CUT THE VEGETABLES

Peel the potatoes and carrots, then cut them into slices (the thinner they are, the faster the cream will cook).

STEP 2: SAUTE’

Slice onion (you don’t need to be precise) and place it in a saucepan with the extra virgin olive oil.

STEP 3: ADD VEGETABLES AND BROTH

Add carrots and potatoes to the pan and brown for a couple of minutes.

Now add the broth and cook over medium-low heat for about 50 minutes.

STEP 4: BLEND

When cooked (the vegetables – especially the potatoes – must flake easily by stirring) blend the soup with an immersion blender to get a velvety cream.

Taste and add salt if needed.

If you prefer a more liquid cream, remember that you can easily dilute it with a little broth or hot water, vice versa if you prefer it firmer, just make it thicken by continuing cooking for a few more minutes.