Carrot Cream

Carrot cream is a simple, nutritious, and comforting dish, perfect for a cool evening or as a start to a meal. Here is the recipe with an Italian twist:

Ingredients

• 500 g carrots
• 1 medium-sized potato
• 1 white onion
• 1 clove of garlic
• 1 liter of vegetable broth
• Extra virgin olive oil as needed
• Salt and pepper as needed
• Aromatic herbs to taste (for example, thyme or rosemary)
• Grated Parmesan cheese (optional, to serve)
• Fresh cream or Greek yogurt (optional, to serve)

Preparation

1. Clean the carrots, peel them, and cut them into rounds. Peel the potato and cut it into cubes.
2. Finely chop the onion and garlic. In a large pot, heat a drizzle of extra virgin olive oil and sauté the onion and garlic until they become translucent.
3. Add the carrots and potatoes to the pot, letting them flavor for a few minutes.
4. Pour the vegetable broth into the pot until it covers the vegetables. Bring to a boil, then reduce the heat and let simmer until the carrots and potatoes are tender, which will take about 20-30 minutes.
5. When the vegetables are cooked, turn off the heat. Use an immersion blender to blend everything into a smooth cream. If the soup is too thick, you can add a bit of broth until you reach the desired consistency.
6. Taste and adjust for salt and pepper, and possibly add chopped aromatic herbs.
7. Serve the cream hot, with a drizzle of raw oil, a sprinkling of Parmesan, and if you like, a spoonful of cream or Greek yogurt to make it even creamier.

Curiosity

In Italy, it is common to serve velvet or cream of vegetable soups with toasted bread croutons or with Parmesan cheese. You can also enrich it with a touch of color and a spicy flavor by adding a sprinkle of paprika or with a drizzle of pesto for a fresh, Genovese aroma. Enjoy your meal!