Cream of Carrots and Cinnamon (for Croutons)
Starter
ready in: 20 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
DOWNLOAD THE NEW LAGOSTINA APP
| 
INGREDIENTS FOR 4 PEOPLE
6 carrots
1 clove of garlic
1 Ecodose of water
½ teaspoon of chili powder
a pinch of cinnamon powder
3 tablespoons of vinegar
sliced bread
Extra virgin olive oil
salt
PREPARATION
1 Peel the carrots and cut them into chunks. Sauté the garlic in the pot with 2 tablespoons of olive oil, add the carrots, add salt, then add the water Ecodose.
2 Close the pot and cook for 15 minutes after the first whistle. Let the steam vent gradually, open the lid and remove the carrots. Blend them in a blender bowl with some of the cooking juices. Add the chili, cinnamon, vinegar, a little olive oil and a pinch of salt. Blend again, then put the mixture in a bowl and let cool in the refrigerator for about 20 minutes.
3 Serve the cream on slices of homemade bread slightly toasted. Garnish with parsley sprigs, cumin seeds and sliced olives (optional).
Follow Lagostina