Carrot Soup

Tariq Al-ShammariCuisinier

Ingrédients

• 3 medium-sized carrots, cut into medium to small pieces
  3 pieces
• 1 small onion, chopped
  1 piece
• 2 tablespoons of cream, optional for cooking
  2 tablespoons
• 4 cups of chicken broth
  4 cups
• 4 tablespoons of chopped parsley
  4 tablespoons
• 2 tablespoons of olive oil
  2 tablespoons
• Salt and black pepper to taste
  0

Mesures

1. 1

   Heat the oil in a pot over the fire, add the onion and stir until it softens slightly, then add the carrots and stir continuously for 10 minutes or until they become tender over low heat to prevent the carrots from burning.

   Matériel requis:

   Marmite

   10 minutes
2. 2

   Add the hot broth to the carrots and let it boil for 3 minutes, then reduce the heat and let it simmer covered for a quarter of an hour.

   15 minutes
3. 3

   You can then puree it with a food processor or blend it in a blender until it becomes a creamy mixture.

   Matériel requis:

   Blender

   5 minutes
4. 4

   Serve the dish hot, adding cooking cream on top and a spoonful of parsley for garnish when serving.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques