Curried carrot cream proves that vegetable creams or soups can be enjoyed not only in winter. This dish can be served warm or even cold, and thanks to the use of curry, its taste is particularly appetizing and stimulating.
In hot weather, it is important to consume plenty of fruits and vegetables that contain minerals essential for our health. Additionally, consuming lots of carrots helps with tanning thanks to the beta-carotene content.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 194.84 (Kcal)
- Carbohydrates 24.82 (g) of which sugars 8.26 (g)
- Proteins 3.81 (g)
- Fat 10.19 (g) of which saturated 1.50 (g)of which unsaturated 0.41 (g)
- Fibers 5.77 (g)
- Sodium 1,793.35 (mg)
Indicative values for a portion of 450 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Curried Carrot Cream
- 1.1 lbs carrots
- 0.55 lbs potatoes
- 1/2 bell pepper
- 1 zucchini
- 1 fresh spring onion
- 1 quart vegetable broth
- 1 tsp curry powder
- 4 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Immersion Blender
Preparation of Curried Carrot Cream
To prepare the curried carrot cream, wash and scrape the carrots, dice them into small cubes, keeping a couple of tablespoons aside for the final presentation of the dish. Wash and peel the potatoes and dice them too.
Wash the spring onion and slice it thinly, then in a pot tall enough to hold all the broth, sauté the carrots, potatoes, and spring onion with a drizzle of EVO oil and a pinch of salt. Let it simmer for a few minutes, then add the vegetable broth and curry powder. Bring to a boil, cover, and let cook for about twenty minutes.
Meanwhile, wash the bell pepper and dice it very finely, do the same with the green part of the zucchini.
Once the carrots are cooked, blend them using an immersion blender until you obtain a cream, which you will let cool at room temperature or even in the fridge.
When serving, place the carrot cream in individual bowls, sprinkle with some of the diced vegetables prepared earlier (bell pepper, zucchini, and the reserved carrot) and season with a drizzle of EVO oil.
Anti-waste Idea
When you only use the green part of the zucchini as in this recipe, do not throw away the inner part, as it can be used for other soups, vegetable creams, or vegetable broth.
