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Cream of carrot soup

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Cream of carrot soup

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
25
 
 

Ingredients

    • 1 onion
    • 400 gr. organic carrots
    • 250 gr. organic potatoes
    • 4 tablespoons shiro miso
    • 4 tablespoons chopped fresh parsley

Method

  1. Peel and chop the onion. Peel the carrots (keep one aside) and chop. Peel a potato and chop.
  2. Heat a tablespoon of oil in a frying pan and saute the onion, carrots and potatoes with a little salt for about 3-4 minutes. Add 1 liter of boiling water, bring back to the boil, cover and continue cooking over a low heat until vegetables are tender.
  3. Meanwhile, heat the oven to 200ºC. Line a baking tray with baking paper or foil and put the thin slices of carrot and potato (which you had kept aside) on top Sprinkle with a little olive oil and bake until golden brown.
  4. Once  the vegetables are cooked, remove from the pot, add the miso and blend it all together for a creamy soup.
  5. Serve with potato and carrot chips and chopped parsley.

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