1 medium onion (100 g), cut into pieces
3 cloves of garlic, minced
3 tablespoons of olive oil
4 medium carrots (480 g), cut into pieces
1 1/2 teaspoons of salt
6 cups of cold water (1.4 liters)
1 small beetroot (150 g), grated and seasoned with 1/2 teaspoon of salt
1/2 cup of heavy cream (120 ml) mixed with 1 tablespoon of lemon juice (for garnish)
1 medium onion (100 g), cut into pieces
3 cloves of garlic, minced
3 tablespoons of olive oil
4 medium carrots (480 g), cut into pieces
1 1/2 teaspoons of salt
6 cups of cold water (1.4 liters)
1 small beetroot (150 g), grated and seasoned with 1/2 teaspoon of salt
1/2 cup of heavy cream (120 ml) mixed with 1 tablespoon of lemon juice (for garnish)
In a medium saucepan, combine the onion, garlic, olive oil, and carrots
Cook over medium heat, stirring occasionally, until the carrots are tender (about 10 minutes)
Blend in a blender with salt and half of the water to obtain a homogeneous mixture
Transfer to a bowl and add the remaining water, stirring well
Distribute the soup into four shallow bowls
In the center, arrange a portion of the beetroot and garnish with heavy cream
Serve immediately
Calorie count: 269 per serving.
