Carrot soup is a simple but tasty dish, perfect for cold days. The carrots are cooked together with the potatoes in a hot broth and then passed through a blender to obtain a velvety texture. Butter is added to make the soup even creamier and sweet paprika for a touch of spicy flavor. To finish the dish, it is garnished with grated Grana cheese and a drizzle of lemon juice for a touch of freshness. It is served hot with crunchy dark bread.
Bring the broth to a boil and add the grated carrots, peeled and diced potatoes, the paprika and the salt.
Cook for 30 minutes and blend.
Pour the mixture into a pot, add the butter and the lemon juice strained through a sieve.
Sprinkle the slices of dark bread with grated Grana cheese and cover them with the carrot soup.
Serve.
pot
blender
Italy
| Energy (kcal) | 39.08 |
| Carbohydrates (g) | 4.43 |
| of which Sugars (g) | 2.56 |
| Fat (g) | 1.8 |
| of which Saturates (g) | 1.01 |
| Protein (g) | 1 |
| Fiber (g) | 1.24 |
| Sale (g) | 0.14 |
