Carrot and sweet potato cream
I absolutely love this carrot and sweet potato soup, or with slight variations depending on what vegetables I have in the fridge. We have it for lunch or dinner every week. I change the vegetables, but the base is always the same. I hope you like it.
Ingredients · Servings 4
- 2 tablespoons of extra virgin olive oil
- 1 onion
- 1 medium potato
- 5 carrots
- 1 medium potato
- 1 them
- A pinch of ginger —optional—
- 1 glass of water, not completely full
- 2 tablespoons of cream —optional—
- 1 vegetable concentrate tablet
- A pinch of salt —optional—
- A few drops of lemon
- 2 slices of sandwich bread
- Extra virgin olive oil
Method · 25 min
- Peel the onion and chop it into large dice.
- Peel the sweet potato and chop it.
- Peel the turnip, potato, and carrots, and chop them up as well.
- Prepare a pinch of peeled ginger: you only need it to have a very subtle flavor. This ingredient is optional.
- Put 2 tablespoons of extra virgin olive oil in a pressure cooker and place it over heat. When the oil is hot, add the onion. Lower the heat slightly and stir.
- After a couple of minutes, add the sweet potato, turnip, potato, carrots, a pinch of ginger, and a vegetable stock cube—read the tips.
- Add the water. How much? About a glass of water, not completely full. Close the pressure cooker and, once the valve rises, keep it on for 10 to 15 minutes. It depends on the brand of pressure cooker.
- Remove from the heat and, once the pressure has released, remove the lid. Drain the water and set it aside. It's best to see how the cream turns out using the natural juices released by the vegetables when blended.
- Pass it through a food mill or, if you're in a hurry, with a blender. If necessary, add some of the water little by little: it's better to do it this way to avoid it becoming too watery from the start.
- If you like the smoothness that cream gives it, add 2 tablespoons and stir.
- Taste it to see if it needs a pinch of salt.
- I like to add a citrus touch, which isn't noticeable in this cream, but it greatly enhances the flavors.
- Cut out shapes you like from the bread using small cookie cutters. If you don't have any, simply cut the bread into cubes.
- Fry in plenty of extra virgin olive oil for a few seconds with the pan removed from the heat so they don't burn. Drain them on kitchen paper and serve with the topping just before eating.
