This carrot cream soup offers both flavor and quality nutrients. And on top of that, this recipe can be used to take advantage of almost any vegetable that has been forgotten in the refrigerator.
Ingredients:
4 large carrots
1 onion
The white part of a leek
1 garlic clove
200 ml whole milk
Extra virgin olive oil
Salt, pepper and nutmeg
Peel and cut the vegetables into not very large pieces. Heat a little extra virgin olive oil in a pot and sauté the vegetables over moderate heat. Add water (or vegetable broth) until the ingredients are barely covered. Salt to taste and boil over low heat for 20 minutes. Add the milk (or cream) and heat for a few minutes. Remove the top from the stove and blend until you get a creamy soup; If it is very thick, add a little more milk, broth or water. Season with ground pepper and a little nutmeg.
Optionally, heat a handful of sunflower or pumpkin seeds over moderate heat for a few minutes. Serve the soup with the seeds and a few drops of extra virgin olive oil.