(Carrot cream – Our recipes)

Time: preparation: 20 minutes ........ cooking: 45-50 minutes 1 kg (2 1/4 lb) carrots 1 fresh young onion 4 leeks 4 tablespoons dried chives 2 tablespoons dried rosemary 4 teaspoons dried thyme 2 tablespoons tomato paste 4 tablespoons extra virgin olive oil Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Peel carrots and cut them into big pieces. Peel and chop the onion and leeks.
Put all these vegetables in a saucepan together with aromatic herbs and tomato paste, cover with cold water, season to taste with salt and bring to the boil on a medium heat.
At this point lower the flame and keep on cooking, half-covered, stirring now and then, until all the vegetables are tender and the soup has the thickness you prefer.
Purée the mixture, add the olive oil, stir and serve immediately.
You can sprinkle some grated Parmesan, if you like it.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".