1 medium onion, cut into pieces (100 g)
3 cloves of garlic, minced
3 tablespoons olive oil
4 medium carrots, cut into pieces (480 g)
1 1/2 teaspoons salt
6 cups cold water
1 small beetroot, grated coarsely, seasoned with 1/2 teaspoon salt (150 g)
1/2 cup cream mixed with 1 tablespoon lemon juice
1 medium onion, cut into pieces (100 g)
3 cloves of garlic, minced
3 tablespoons olive oil
4 medium carrots, cut into pieces (480 g)
1 1/2 teaspoons salt
6 cups cold water
1 small beetroot, grated coarsely, seasoned with 1/2 teaspoon salt (150 g)
1/2 cup cream mixed with 1 tablespoon lemon juice
In a medium saucepan, sauté the onion, garlic, olive oil, carrots, and salt over medium heat, stirring occasionally, for 10 minutes
Blend in a blender with half of the cold water to obtain a homogeneous mixture
Transfer to a bowl and add the remaining water, stirring well
Distribute the soup into four deep plates
In the center of each, place a bit of beetroot and garnish with cream
Serve immediately.
