Is really good for appetizers or lunch and for all seasons!
Source: Goodhousekeeping magazine
500 grams carrots cut into
1 tablespoon olive oil
1 pinch cayenne pepper(ground red)
2 tablespoon of butter
2 medium shallots chopped
2 cloves garlic chopped
2 teaspoons fresh thyme leaves
4 cups vegetable broth
2 cups wáter or carrot juice
1 piece peeled fresh ginger thiny sliced
or 1 teaspoon ground ginger
1/2 cup non fat greek yogurt
chives or basil leave for garnish
Preheat oven to 200°c (430 F°)
In a pan toss the carrots with oil, cayenne and 1/4 teaspoon of salt.
Spread in single layer, roast 35 minutes or until carrots are caramelized. stirring once halway through.
Meanwhile in a saucepot, melt butter on med.
Add shallots, cook about 3 minutes or until shallots are golden
Add carrots, vegetable broth, carrot juice or wáter, ginger and 1/2 teaspoon salt.
Cover , heat to simmering on medium high . Reduce heat to maintain simmer.Cook partially covered 10 minutes until tender.
With blender puree mixer until smooth . Soup can be made and
refrigerated up to 1 day ahead. Reheat on médium .
To serve top with yogurt and chives or basil leaves.
Note: Only 150 calories per serving.
print recipe here
Crema de zanahorias