'1 medium onion (100g), chopped'
'3 cloves of garlic, minced'
'3 tablespoons of olive oil'
'4 medium carrots (480g), chopped'
'1 1/2 teaspoons of salt'
'6 cups of cold water (1.4 liters)'
'1 small beetroot (150g), grated and seasoned with 1/2 teaspoon of salt'
'1/2 cup of heavy cream (120ml) mixed with 1 tablespoon of lemon juice (for garnish)'
'1 medium onion (100g), chopped'
'3 cloves of garlic, minced'
'3 tablespoons of olive oil'
'4 medium carrots (480g), chopped'
'1 1/2 teaspoons of salt'
'6 cups of cold water (1.4 liters)'
'1 small beetroot (150g), grated and seasoned with 1/2 teaspoon of salt'
'1/2 cup of heavy cream (120ml) mixed with 1 tablespoon of lemon juice (for garnish)'
In a large saucepan, combine the onion, garlic, olive oil, and carrots
Cook over medium heat, stirring occasionally, until the onion is tender (about 10 minutes)
Blend in a blender with salt and half the water to obtain a homogeneous mixture
Transfer to a bowl and add the remaining water, stirring well
Distribute the soup among four deep plates
In the center of each plate, place a bit of beetroot and garnish with heavy cream
Serve immediately
Serves 4
(Approximately 260 calories per serving.)
