1 medium onion (100g), chopped into pieces
3 cloves of garlic, minced
3 soup spoons of olive oil
4 medium carrots (480g), chopped into pieces
1 1/2 teaspoons of salt
6 cups of cold water (1.4 liters)
1 small beetroot (150g), grated coarsely, seasoned with 1/2 teaspoon of salt
1/2 cup of heavy cream (120ml) mixed with 1 tablespoon of lemon juice (for decoration)
1 medium onion (100g), chopped into pieces
3 cloves of garlic, minced
3 soup spoons of olive oil
4 medium carrots (480g), chopped into pieces
1 1/2 teaspoons of salt
6 cups of cold water (1.4 liters)
1 small beetroot (150g), grated coarsely, seasoned with 1/2 teaspoon of salt
1/2 cup of heavy cream (120ml) mixed with 1 tablespoon of lemon juice (for decoration)
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 the water to obtain a homogeneous mixture
Transfer to a bowl and add the remaining water, mixing well
Distribute the soup among four deep plates
In the center, place a little beetroot and decorate with heavy cream
Serve immediately
269 calories per serving
