I have always liked vegetable creams, they get us out of trouble, they are easy to prepare as well as being very healthy since they help detoxify our body at the same time that it nourishes it. This is a super delicious full-bodied cream. The idea here is to bake half of the carrots to caramelize them. This gives it a very rich multi-flavored taste even though it has basically just one main ingredient. The funny thing is that you can make the same cream with squash (pumpkin) instead of carrots keeping the other ingredients.
Ingredients for the carrot cream
• 8 medium carrots (or 6 large)
• 6 cups of chicken or vegetable broth (1 and 1/2 lt)
• 1 piece of ginger, peeled and cut
• 1 small onion
• 2 cloves of garlic
• olive oil
• salt and pepper to taste
• Croutons (optional)
• Basil leaves to decorate (optional)
Preparation of the carrot cream
The first thing we will do is peel and dice the carrots. Place half of the carrots on a baking sheet and season with salt and pepper to taste along with a drizzle of olive oil, stir and bake at 200 ° C for about 20 minutes, stirring from time to time to cook well. form even.
Remove from the oven when they are soft and have a somewhat brown tone (they will already be caramelized)
Meanwhile, we boil the broth in a large pot with the ginger peeled and cut into pieces, the onion and garlic also minced. Bring them to a simmer and we will cook this for about 5 to 7 minutes or so until the onions are soft. Add the other half of the raw carrots and simmer for 10 minutes until slightly soft but not fully cooked.
Now we will blend everything: the broth we just made with the raw carrots along with the other half of the baked carrots. We correct salt and pepper if necessary and a drizzle of olive oil on each portion. Add some croutons just before serving and garnish with some basil leaves and if you prefer a little Parmesan cheese. Skip the croutons and cheese if you want the detox. Makes 4 people.
Here you can see the recipe to prepare the croutons.