Did you know that 100 grams of cooked carrot provide your body with 54 calories, 2.48 grams of fat, 7.99 grams of carbohydrates, and 0.74 grams of protein? Including calcium, iron, potassium, and vitamins A, C, and D.
Sounds nice, right?
With the change of season we all want to eat comforting spoon dishes again and, with the arrival of autumn, vegetable creams immediately become one of my favorite dishes. They add a lovely warm touch to every meal, plus you can prepare them super easily.
Almost all vegetables are perfect to become part of a creamy soup after a simple process of cooking and grinding. Alone or in combination with other products, either with or without a garnish, vegetable creams always feel good and will help you to warm up those cold days.
This creamy carrot soup is for sure one of my favorites.
4 bowls or 6 cups of soup
40 g extra virgin olive oil
80 g chopped white onion
500 g peeled and diced carrots
400 g water
10 g fine salt
20 g extra virgin olive oil
- Let’s start by browning the onion for about 5 minutes over medium heat.
- When the onion is golden brown, add all the water, carrots, and salt and let it simmer for 40 minutes, stirring occasionally.
- Add the last 20 g of extra virgin olive oil and let it cook for another 5 minutes.
- Pass with the blender until you reach your favorite consistency.
You might like to garnish your bowls of soup with some chopped roasted bread, but I personally LOVE pine nuts and parsley.
TIP: This soup keeps well if stored in the refrigerator, covered, for about 3 days… or for several months in the freezer.