Cream of Carrot Soup

How to prepare cream of carrot soup

1. Peel the carrots and cut into 1 cm slices. Sprinkle with salt and drizzle with 1 tablespoon oil. Mix to coat well.
2. Place the carrots in a baking tray lined with parchment paper. Roast at 240°C for 15 minutes. Stir and roast for another 10 minutes.
3. Meanwhile, bring the stock to a boil with the sliced ginger and lemon zest (cut into strips with a vegetable peeler). Simmer for 5 minutes covered, then turn off the heat and leave until needed.
4. In the remaining oil, sauté the finely chopped onion until soft. Add the crushed garlic and cook for another minute.
5. Add the roasted carrots and strained stock. Season with salt and ground black pepper to taste. Simmer covered for 5 minutes (until the carrots are soft; check to be sure).
7. Blend everything in a blender or with an immersion blender. Adjust salt. Add 1-2 tablespoons lemon juice.
8. The cream of carrot soup is also good reheated.
9. Drizzle the spinach leaves with oil. Mix to coat well. Arrange in a baking tray lined with parchment paper, side by side. Bake at 170°C for 10 minutes. Check that they are dry, but don't let them turn brown as they become bitter.
10. Serve the cream of carrot soup with spinach chips on top.

Print