1/2 kg of peeled and chopped carrots
3 tablespoons of olive oil
1 chopped onion
1 minced garlic clove
4 tomatoes
1.5 liters of beef broth
1/2 kg of peeled and chopped carrots
3 tablespoons of olive oil
1 chopped onion
1 minced garlic clove
4 tomatoes
1.5 liters of beef broth
In a large saucepan, heat the olive oil over medium heat and sauté the carrots for 5 minutes
Add the chopped onion and minced garlic and cook for an additional 3 minutes
Add the hot beef broth, stir, and simmer until the carrots are tender
Remove the cooked carrot chunks with a slotted spoon and puree them in a blender or food processor
Return the carrot puree to the saucepan and add the peeled tomatoes
Stir well and simmer for an additional 5 minutes over low heat
Turn off the heat, let it rest for 3 minutes, and serve sprinkled with parsley.
